Pineapple Upside Down Cupcakes

Pineapple Upside-Down Cupcakes—This is a mini version of your favorite pineapple upside-down cake with butter, brown sugar, and a cherry on top. This easy, galley-friendly recipe starts with a yellow cake mix.

Pineapple Upside Down Cupcakes

Brenda

Baking on a boat can be challenging. These elegant treats are easy to prepare and boat oven or convection oven friendly!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Equipment

• 1 Cupcake/muffin baking pan
• 1 Hand Mixer
• 1 Large Mixing Bowl
• Cupcake tin liners (I recommend the foil type, but paper works too)
• Parchment or Waxed Paper to line your work surface

Ingredients

  

• cooking spray
• ½ cup butter, melted
• 1 ½ cups brown sugar
• 24 maraschino cherries
• 1 20 oz can crushed pinapple (reserve juice)
• 1 pkg yellow cake mix (approx 15-16 oz) (and oil and eggs called for on the package)
• 1 ⅓ cups pineapple juice (substitute the water called for on the cake mix with the same amount of juice – see note below )
• confectioners' sugar for dusting

Instructions

 

• Preheat oven to 350℉
• Drain the crushed pineapple reserving the juice.
  
• Place cupcake liners into the cupcake pan. How many you bake at once will depend on the size of your pan (6, 12, or 24).
• Spray the inside of the cupcake liners with cooking spray (the foil/paper inserts, not the metal pan).
• Spoon 1 teaspoon melted butter into the bottom of each sprayed cupcake liner
• Spoon 1 tablespoon brown sugar in each cupcake liner
• Press a maraschino cherry into the center of the brown sugar in each cupcake liner. Press hard enough so that it squishes a little.
• Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon to form an even layer.
• In a large mixing bowl, mix the cake mix according to the package directions, substituting pineapple juice for water in the recipe. This may vary based on the mix you are using. Mix on low speed, until moistened, about 30 seconds. Turn the mixer to medium speed and mix for 2 minutes.
• Pour the cake batter into the cupcake liners, filling them almost to the top.
• Bake in the preheated oven on the middle rack until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  
• Line a work surface with parchment or waxed paper
• Allow cupcakes to cool for at least 5 minutes before inverting the cupcake liners onto the parchment (or waxed) paper to release.
• Serve with pineapple/cherry side up. Sprinkle cupcakes lightly with confectioners sugar.
  

Notes

Replace the water called for in the cake mix with pineapple juice. You should have enough reserved from the canned pineapple. If you don’t have enough, just add water to fill the rest of the liquid called for in the cake mix recipe. 

If you are not serving the cupcakes right away, keep them upright in the cupcake liners until ready to eat. 

Keyword Cupcake, Pineapple

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