Pineapple Upside Down Cupcakes Recipe

Pineapple Upside-Down Cupcakes - an easy fruity and delicious dessert recipe that is perfect any time of year!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Calories 192 kcal
Author Alicia Skousen


  • 20 oz pineapple rings drained and juice reserved
  • 1 box yellow cake mix
  • 1/2 cup oil
  • 3 eggs
  • 1/3 cup butter melted
  • 2/3 cup brown sugar packed
  • 12 maraschino cherries cut in half


  1. Preheat the oven to 350. Prepare 24 wells of a muffin tin by spraying with cooking spray.

  2. In a large bowl, mix together the pineapple juice, yellow cake mix, oil, and eggs until well blended.
  3. 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.
  4. Pour the cake mix into the muffin tins, filling to about ΒΌ 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.
  5. Serve warm with freshly whipped cream, if desired.
Nutrition Facts
Pineapple Upside Down Cupcakes Recipe
Amount Per Serving
Calories 192 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 189mg8%
Potassium 55mg2%
Carbohydrates 28g9%
Sugar 19g21%
Protein 1g2%
Vitamin A 120IU2%
Vitamin C 2.2mg3%
Calcium 59mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.