Pineapple Upside Down Cupcakes

These pineapple upside down cupcakes are made with pineapple cake mix, crushed pineapple, and brown sugar, topped with sweet pineapple and red cherry.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 207 Calories

Ingredients

• 3 eggs
• 24 maraschino cherries
• 1 (20 ounce) can crushed pineapple
• cooking spray
• 0.5 cup butter, melted
• 0.33333334326744 cup vegetable oil
• 1.5 cups brown sugar
• 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supr
• 1.3333333730698 cups pineapple juice
• 1 tablespoon confectioners' sugar for dusting, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.

Step 2

Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.

Step 3

Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.

Step 4

Pour batter into the muffin cups, filling them to the top; do not overfill.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

Step 6

Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.