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Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes

A delicious take on an upside down cake combined with a cupcake to make a fun and delicious dessert.
Course Dessert
Author Kerrie @ Family Food and Travel


  • 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


  1. Preheat oven to 350.
  2. If using pineapple rings, cut them into quarters. Keep juice for later.
  3. Spray muffin pan with non stick spray.
  4. Combine cake mix, oil, eggs and pineapple juice (from the can) in a bowl and beat on low until incorporated.
  5. In another bowl combine melted butter and brown sugar and stir until blended.
  6. Spoon 2 teaspoons of butter mixture into each cup.
  7. Place pineapple pieces in a circle around the bottom with a cherry in the centre.

  8. Fill each cup 2/3 full with batter.
  9. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
  10. Allow to cool in pan for 5 minutes.
  11. Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.