Pineapple Upside-Down Cupcakes Recipe -
Pineapple Upside-Down Cupcakes Recipe
  • READY IN 30 mins

Pineapple Upside-Down Cupcakes

Recipe by  

"Just like the cake but in cupcake form. Just as good, yet smaller and healthier portions than a whole piece. Just be sure to eat it upside-down."

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Ingredients Edit and Save

Original recipe makes 12 cupcakes Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.
  3. Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
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Reviews More Reviews

May 04, 2014

I'm glad I read lutzflcat's review before I started these cupcakes. I trust her reviews and I knew I would have to do some tweaking, also. I had a 20oz. can of pineapple rings that I was using with this recipe. I drained the pineapple and saved the juice. The juiced equaled 3/4 cup, so my first concern was one cake mix having 2 1/4 cups of liquid with the water, oil and juice. I used it anyways, and the cupcakes baked up fine. My muffin tins aren't huge, and I got 38 cupcakes from this recipe, a lot more than the 12 the recipe states! Because I got so many cupcakes from this recipe, I had to make a batch and a half of the brown sugar/butter combination. I made 24 with dark brown sugar and 14 with light brown sugar. The recipe does not tell you when to flip the cupcakes out of the pan. WAIT for 5 minutes before flipping. This gives the butter mixture time to set up. It will make a mess, so make sure you have a cookie sheet or newspapers under the cooling rack when you flip them. The taste is wonderful, and we actually prefer the ones made with the dark brown sugar.

Feb 13, 2014

First, I don't have a clue where you'd find a 12.5 oz can of pineapple (it's 8 or 20 oz in my area). I used a 20-oz can, and measured out 12.5 oz. Second, there's almost too much of everything for 12 cupcakes. I filled the muffin cups up to the top (trying to use all of the batter) which made them dome too much, and I still had enough batter left for another 2-3 cupcakes. The topping overflowed/oozed out of the muffin cup spilling onto the bottom of the oven, baking on to the top of the muffin pan, and leaving a mess to clean up. I left the cupcakes cool completely (recipe doesn't tell you what to do), put a large cutting board on top of the muffin pan, and then flipped it over. If I were to make again, I think I'd try an 8-oz can of pineapple tidbits, 2/3 cup of brown sugar, and about 5 Tbsp of butter. That way the muffin cup would be less full leaving room for more cake batter and, hopefully, using up all of it. I'm giving this 4 stars because in spite of these things, they were moist and full of flavor, but some tweaking is necessary to make this a 5 star recipe.


5 Ratings

Mar 03, 2014

A whole box of cake mix was way too much for 12 cupcakes. I used the cupcake liners and they came out swimming in butter on the bottom even though I didn't use all the melted butter. I made a round upside down cake with the leftover cake mix repeating process for the cupcakes.

Oct 06, 2014

I have made dozens and dozens of pineapple upside down cakes and cupcakes.First your right about the amounts. but in behalf of Mrs Jones she might have been using the giant muffin cups.-Next, I drain my pineapple rings or tidbits (fresh is WAY better) put in a fry pan on med .high heat brown just a little, put aside, then add bitter melt and cook until it bubbles, add dark brown sugar, and some walnut pieces and cook for 1 min. you can then separate pineapple , pour in the rest into 9x13 pan , bundt pan, or cupcake liners, (the nylon type are best and the lg. ones make a prettier design and is much easier release and clean up.) After pouring on bottom of your choice, arrange pineapple in any design you like then put a marscheno(oops) cherry in the middle of each design. ( like for cupcakes.and the rest you know. One last tip, I save what ever juice I have then add it to coconut water to equal the amount the mix calls for. Super yummy.

Jul 27, 2014

My husband says it's the best pineapple upside-down cake he's ever had. It was very moist! HOWEVER, this obviously makes more than 12 cupcakes! I just made mine in a 9X13 pan (using a 20oz. can of tidbits)and it came out perfect! Because of the different pan, I cooked mine for about 30-35 min. Very good and I will make this again!


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  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 56.2 g
  • 18%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 316 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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Mrs.Joe Jonas
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