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A fun twist on the classic cake recipe, these pineapple upside down cupcakes have the perfect hint of pineapple flavor!
These tropical pineapple upside down cupcakes are a great addition to any BBQ or get-together. If you love the classic Pineapple Upside Down Cake, then these individualized treats are sure to be a hit anywhere you take them.
classic Cake in Cupcake Form
Whenever I eat pineapple upside-down cake, it always brings back fond memories of family gatherings. It’s a popular recipe during holidays like Christmas and Easter, but we also love enjoying it during the summer. There’s nothing more refreshing than pineapple flavor
For a fun twist on the classic cake recipe, I decided to try a cupcake version! I couldn’t be more pleased with how they turned out. All the amazing tastes of pineapple-flavored cake, with caramelized pineapple slices and cherries on top, but in individual serving sizes.
Pineapple upside-down cupcakes are just as simpleโif not simplerโto make, and are a crowd-pleaser. Everyone loves them, especially the kids. Plus, are they not adorable?!
How to Make Pineapple Upside Down Cupcakes
Pineapple upside down cupcakes with cake mix are so simple to make and are delightful tropical.
PREP. Preheat the oven to 350ยฐF. Prepare 24 wells of a muffin tin by spraying with cooking spray.
CAKE. In a large bowl, mix together the pineapple juice, yellow cake mix, oil, and eggs until well blended.
FRUIT. Cut each of the pineapple rings into four equal-sized pieces. Mix together the butter and brown sugar, and add about 1 teaspoon of the butter mixture to each well of the muffin tin. Add two pieces of pineapple and a maraschino cherry half, cut side up.
BAKE. Pour the cake batter into the cupcake tin, filling to about ยผ inch from the top. Bake 20-25 minutes, or until golden brown. Remove from oven and let cool 15 minutes, then loosen the cupcakes from the sides of the muffin tin with a knife and invert onto a cooling rack.
Serve warm with freshly Whipped Cream, if desired.
Recipe Tips
This pineapple upside down cupcake recipe is pretty magical. The pineapple adds the perfect amount of brightness.
Pineapple. You can cut the rings into smaller sections or buy a 20-ounce can of pineapple chunks or even use crushed pineapple or pineapple tidbits.
The amount of pineapple juice should equal to 1 cup. If you are shy, add water to the juice to get 1 cup.
Liners. I don’t recommend lining the muffin cups with paper cupcake liners, however, you can use reusable silicone liners.
Cake mix. The yellow cake mix can be substituted with a pineapple cake mix.
Flipping Tips
Flipping the cupcakes is the hardest part, and even then, it’s not too difficult. Here are some tips to help you flip the cupcakes.
- Wait a few minutes for the little cakes to cool a bit.
- Use a sharp paring knife or a small rubber spatula and slide it around each cake releasing the sides from the pan.
- Flip the cupcake pan onto wax paper.
- Allow the cupcakes to sit for another few minutes with the pan still covering them.
- The cakes should begin to plop down on their own. Carefully remove the pan.
Voila – not too hard, right?!
Storing Info
STORE. Store the pineapple upside down cake cupcakes in the fridge, in an airtight container, for about 3 days.
FREEZE. To store in the freezer, allow the cupcakes to cool and flash freeze by placing them in the freezer for about an hour. Take the cupcakes out, wrap them with plastic wrap, then again with foil.
Or place the wrapped cupcakes in a freezer-safe container. Label and freeze for 2-3 months.ย
Recipe FAQ
Be sure to remove them before they have a chance to cool off too much. If you wait too long the sugary topping will cool into a sticky syrup which will make it harder to remove the cupcakes successfully. If you wish, you can cut small rounds out of parchment paper to add to the bottom of each cupcake well.
The tops will be sticky but the base should not be soggy. Be sure to use the ingredients listed on the recipe card and do not follow the box directions, drain the pineapple and cherries, and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
For More Fruity Cupcake Recipes, Try:
- Banana Cupcakes
- Strawberry Lemonade Cupcakes
- Cherry Almond Cupcakes
- Fresh Strawberry Cupcakes
- Cherry Cheesecake Cupcakes
Pineapple Upside Down Cupcakes Recipe
Ingredients
- 1 (20-ounce) can pineapple rings drained and juice reserved
- 1 (15.25-ounce) box yellow cake mix
- ยฝ cup vegetable oil
- 3 eggs
- โ cup butter melted
- โ cup brown sugar packed
- 12 maraschino cherries cut in half
Instructions
- Preheat the oven to 350ยฐF. Prepare 24 wells of a muffin tin by spraying with cooking spray.
- In a large bowl, mix together the pineapple juice, yellow cake mix, oil, and eggs until well blended.
- Cut each of the pineapple rings into four equal-sized pieces. Mix together the butter and brown sugar, and add about 1 teaspoon of the butter mixture to each well of the muffin tin. Add two pieces of pineapple and a maraschino cherry half, cut side up.
- Pour the cake batter into the muffin tins, filling to about ยผ inch from the top. Bake 20-25 minutes or until golden brown. Remove from oven and let cool 15 minutes, then loosen the cupcakes from the sides of the muffin tin with a knife and invert onto a cooling rack.
- Serve warm with freshly whipped cream, if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
adapted from Betty Crocker
I love that these are cupcakes. so BEAUTIFUL and tasty. Making these more this summer.
SUch a fun twist on a classic. Perfect for parties!
my daughter made these with her friends the other day! They turned out great!
My hubby loves these! I am more of the chocolate fan & him the fruity, but I really do like these! They are soft & full of flavor! I love pineapple, so if I can’t have chocolate, this is the next best!
Pineapple upside down cake made in a dutch oven is my moms favorite camping treat. With your delicious recipe and instructions im able to have it at home!
My husband can eat a whole upside down cake by himself. Excited to try these individual servings. Same great taSte.
These look absolutely fantastic. I made similar cupcakes for a church function last year and they went over very well. I used some crushed pineapple and some which had been cut into quarters (two to a muffin cup). 1/4 tsp butter, one tsp crushed pineapple, 1/2 cherry then fill each cup to about 1/4 inch from top.
That sounds great! I bet they were a hit ๐
Must have been. Iโve been volunteered to make more this year (+ 3 additional cakes) for their bake sale
Super delicious and so cute!! Perfect for a party. Thanks for the recipe!!
They’re perfect for parties!! Hope you give them a try:) Let me know what you think!
Such cute little cakes!
Aren’t they!:) Thanks so much for checking them out!
Nice recipes Kristyn. Thank you and have a great Monday.