Pineapple Upside-Down Cupcakes | Min Yx Games Pineapple Upside-Down Cupcakes | Min Yx Games
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Pineapple Upside-Down Cupcakes

Sweet and simple pineapple upside down-cupcakes made entirely from scratch (don’t worry, they’re easy!). With fluffy vanilla cupcake bases topped off with …


  • 1 can (20 oz) sliced pineapple, drained, juice reserved
  • 1 box yellow cake mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/3 cup butter, melted
  • 2/3 cup packed brown sugar
  • 12 maraschino cherries, cut in half


  1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
  2. Cut each pineapple slice into 4 pieces; set aside. In a large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  3. In the small bowl, stir together melted butter and brown sugar.
  4. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces.
  5. Place cherry half, cut side up, in center of pineapple pieces.
  6. Spoon 1/4 cup batter into each cup.
  7. Bake 20 to 25 minutes or until the toothpick inserted in center comes out clean.
  8. Cool 5 minutes. Run the knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

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