Pineapple Upside Down Cupcakes

4.8
(271)
215 Reviews
145 Photos

These pineapple upside down cupcakes are great to make for family gatherings or as treats to pack into lunches. It's an easy recipe; adaptations can be made to make this completely from scratch. This is just a yummy simplified version!

Submitted by Bri
Updated on March 21, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
145
145
145
145
145
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
24
Yield:
24 cupcakes
Jump to Nutrition Facts

Ingredients

  • cooking spray

  • ½ cup butter, melted

  • 1 ½ cups brown sugar

  • 24 maraschino cherries

  • 1 (20 ounce) can crushed pineapple

  • 1 (15.25 ounce) package pineapple cake mix (such as Duncan Hines Pineapple Supreme)

  • 1 ⅓ cups pineapple juice

  • ⅓ cup vegetable oil

  • 3 large eggs

  • 1 tablespoon confectioners' sugar for dusting, or as needed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.

  2. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.

  3. Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.

  4. Pour batter into the muffin cups, filling them to the top; do not overfill.

  5. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

  6. Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.

Nutrition Facts (per serving)

207 Calories
8g Fat
33g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 207
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 16%
Cholesterol 33mg 11%
Sodium 172mg 7%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 2%
Total Sugars 25g
Protein 2g 3%
Vitamin C 9mg 10%
Calcium 58mg 4%
Iron 1mg 4%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved