Pineapple Upside Down Cupcakes are a unique and delicious twist on a classic cake. Whether you are a fan to upside down cake or new to this type of baking you will love the moist and delicious cake with fruit on top. No need for icing/frosting with juicy pineapple and cherries on top.
My family loves how easy these are and perfect for little hands to help too. Classically delicious.
A perfect sweet follow-up to our Slow Cooker Sweet and Sour Pineapple Chicken or paired with Grilled Pineapple with Maple Whipped Cream.
Have some leftover pineapple? Try making Tepache a Mexican fermented pineapple drink. 
We made these cupcakes for a summer picnic. They traveled well, were absolutely fantastic eaten on a blanket, outside after a yummy meal of pasta salad and sandwiches. There is nothing better than eating outside on a perfect summers day.
While our Pineapple Upside Down Cupcakes were made for a picnic we can think of at least 100 occasions where they would be a great sweet treat or party food.
Our recipe enables each cupcake is moist and delicious and made perfect in a simple muffin pan. A great dessert for company, a summer party or maybe a lunch-box treat!
Pineapple Upside Down Cupcakes
INGREDIENTS
20 oz canned Pineapple
1 box Yellow Cake Mix
1/2 cup Vegetable Oil
3 Eggs
1/3 cup melted Butter
2/3 cup Brown Sugar
12 Maraschino Cherries
DIRECTIONS
Preheat oven to 350. If you are using pineapple rings, cut them into quarters. (save pineapple juice for later)
Spray muffin pan with nonstick spray. Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.
In another bowl combine melted butter and brown sugar and stir until blended. Spoon 2 teaspoons of butter mixture into each cup. Place pineapple pieces in a circle around the bottom with a cherry in the center.
Fill each cup 2/3 full with batter.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
Allow to cool in pan for 5 minutes.
Run a butter knife around edges of each cup and invert onto a baking sheet to remove cupcakes.
Love cupcakes but not sure about pineapple cupcakes? Try our delicious Cherry Coke Cupcakes or one of our hidden surprise cupcakes – Heart Filled cupcakes or Hidden Leprechaun Treasure Cupcakes.
Pineapple Upside Down Cupcakes
Ingredients
- 20 oz canned Pineapples
- 1 box Yellow Cake Mix
- 1/2 cup Vegetable Oil
- 3 Eggs
- 1/3 cup melted Butter
- 2/3 cup Brown Sugar
- 12 Maraschino Cherries
Instructions
-
Preheat oven to 350.
-
If using pineapple rings, cut them into quarters. Keep juice for later.
-
Spray muffin pan with non stick spray.
-
Combine cake mix, oil, eggs and pineapple juice (from the can) in a bowl and beat on low until incorporated.
-
In another bowl combine melted butter and brown sugar and stir until blended.
-
Spoon 2 teaspoons of butter mixture into each cup.
-
Place pineapple pieces in a circle around the bottom with a cherry in the centre.
-
Fill each cup 2/3 full with batter.
-
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
-
Allow to cool in pan for 5 minutes.
-
Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.
Since these Pineapple Upside Down Cupcakes are made with a cake mix you can whip them up in no time! Find a cake mix sale? Why not make our Cake Mix Cookies or a Caramel Apple Poke Cake.
Check out all of our cupcake recipes for more delicious cupcake ideas from sweet and savory and fun-filled cupcakes there is a recipe for everyone and every occasion.
While some bakers have reported their pineapple stuck to the bottom we found with a high-quality pan and non-stick spray there wasn’t an issue.
Have questions or comments? Ask anytime!
These look scrumptious Kerrie! Plus your site looks great on my mobile phone! Love it.
Paula schuck recently posted..Launching My Cruise Series #travel
Super easy fun to make with granddaughter will be added to my recipe book.
Yes, Great idea!
How much pineapple juice? I’m assuming from the can?
Yes! Sorry made the changes in the recipe.
Did you use a small muffin tin pan?
Just a regular sized muffin pan – not a mini one.
How many cakes can I make with this recipe?
Yes, how many of regular size cupcakes a large please?
The recipe should make 12 :)
If I used cake pans, say 9 in round, would I use 2 pans? At what temp and how long?
Thank you.
Kathy,
I haven’t made it as a larger cake. I would use the same cooking instructions and check in 5 minute intervals.
Thank you for responding so quickly! I looked at cake box and there it was–2-9 in round pans!
24 to 29 min. 350 degrees!
I had a plasticized recipe card years ago, in the 70’s for pineapple upside down cake. I lost it in moves and it was delicious! I will let you know how this turns out.
yay! Can’t wait to hear how it is.
Do these need to be refrigerated after?
I would recommend refrigerating them so they stay firm and the pineapple stays fresh.
EVERY single time I’ve made these the pineapple and cherries stick to the bottom and I spend another 15 minutes putting them back on 1 piece at a time. What am I doing wrong? I have let the cool anywhere from 5 minutes (per instructions) to 15 minutes. I go around the edges, I’ve tried without spraying the cups(because the butter mixture seems like enough). Nothing has worked. My family loves them but I get frustrated making them.
Pam, it could be the muffin pan you are using, but I would recommend adding some butter between the pineapple/cherry and the bottom of each muffin cup. We flip ours onto a baking sheet and it comes out without a problem. Sorry to hear yours are not.
Hi you don’t say how much of the canned juice to use in this recipe . If it only makes 12 cupcakes then why would you need 24 cherries, it doesn’t look like there’s room for two cherries. Thank you
Yes – just one cherry! All of the canned juice is added to the recipe. Just use what is in the can.
I followed your recipe and got 12 yummy cupcakes but I had left over batter enough for a small loaf. My tin looked just like the one on your sight so I don’t know why I had this outcome.