Pineapple Upside-Down Cupcakes - an easy fruity and delicious dessert recipe that is perfect any time of year!
20ozpineapple ringsdrained and juice reserved
1boxyellow cake mix
12maraschino cherriescut in half
Preheat the oven to 350. 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 mix into the muffin tins, filling to about ¼ 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.
Pineapple Upside Down Cupcakes Recipe
Amount Per Serving
Calories 192Calories from Fat 72
% Daily Value*
Saturated Fat 2g13%
Vitamin A 120IU2%
Vitamin C 2.2mg3%
* Percent Daily Values are based on a 2000 calorie diet.