Pineapple Upside-Down Cupcakes

Genius! These individual Pineapple Upside-Down Cupcakes are an impressive way to serve this popular dessert.

Perfectly portioned!
Photo by Bethany H.
Perfectly portioned!
Perfectly portioned!

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

24

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

24

servings

Ingredients

  • 1

    cup brown sugar, packed

  • 1

    (20-ounce) can pineapple chunks in syrup, drained, and 1/4 cup syrup reserved

  • 1

    (18-ounce) package yellow cake mix, plus ingredients to prepare

  • 12

    maraschino cherries, halved

Directions

Preheat oven to 350°F. Coat 24 standard (2.5-inch) muffin cups with nonstick cooking spray. Place 2 teaspoons brown sugar into each prepared muffin cup. Cut 2 pineapple chunks horizontally to create 4 wedge-shaped pieces. Arrange pineapple pieces over brown sugar to create "flower" petals. Prepare cake mix according to package directions, substituting 1/4 cup pineapple syrup for 1/4 cup water. Spoon batter over pineapple in muffin cups, filling 3/4 full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes in pans or on wire rack to cool completely. Place cupcakes, pineapple side up, on serving plate. Place cherry half in center of each cupcake.

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