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Pineapple Upside Down Cupcakes Recipe

Lil' Luna
Pineapple Upside-Down Cupcakes - an easy fruity and delicious dessert recipe that is perfect any time of year!
5 from 11 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 24
Calories 192 kcal


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


Calories: 192kcalCarbohydrates: 28gProtein: 1gFat: 8gSaturated Fat: 2gCholesterol: 27mgSodium: 189mgPotassium: 55mgSugar: 19gVitamin A: 120IUVitamin C: 2.2mgCalcium: 59mgIron: 0.7mg
Keyword Pineapple Upside-Down Cupcakes
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