Add delicious fruits to your desserts this season and bake Pineapple Upside-Down Cupcakes. These bite size cupcakes are a fan favorite by everyone that gets a taste!

MiniPcakes

Ingredients:

  • Cooking spray
  • 1/2 cup butter, melted
  • 1 1/2 cups brown sugar
  • 24 maraschino cherries
  • 1 (20 ounce) can crushed pineapple
  • 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
  • 3 eggs
  • 1 1/3 cups pineapple juice
  • 1/3 cup vegetable oil
  • 1 tablespoon confectioners’ sugar for dusting, or as needed

Directions:

1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).

2. Spray 24 muffin cups with cooking spray.

3. Line a work surface with waxed paper.

4. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup

5. Spoon 1 tablespoon brown sugar in each muffin cup.

6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.

7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.

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

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

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

11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners’ sugar.

This recipe makes 2 dozen cupcakes – Enjoy!

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Written by Old Time Pottery
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