Recipe by Bri
"Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!"
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1 1/2 cups
1 (20 ounce) can
1 (18.25 ounce) package
pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
1 1/3 cups
confectioners' sugar for dusting, or as needed
I've been making this basic recipe for years with a couple differences: I used a yellow cake mix with the juice from the pineapple in place of the water (add water to the juice if necessary). I've used pineapple tidbits and rings cut up to fit instead of the crushed pineapple. Crushed pineapple can sometimes make the cake under it too mushy sometimes. Instead of putting the batter directly into the muffin pan, I used paper liners which is so much easier for lunches and serving at picnics. It's a surprise when they take the paper off to eat it! It's basically sweet enough for me to eat like this but occasionaly I've dusted powdered sugar on top of the cupcakes after slightly cooled. Oh, and if you're a coconut lover, add a little to the brown sugar before laying in the pineapple and cherries. This is a great recipe anyway you make it!
I actually made these the other day my kids said it tatses better when i make a homemade batter than with the duncan pineapple supreme.
Loved these! Of course baking from scratch is always nice, but this is a great way to make a yummy finger food snack without the extra work. To me adding the pineapple juice to the Duncan Hines cake mix gave it a real extra flavor boost (thanks for the tip!) I don't understand people who rate recipes down for using a mix aid, IF YOU DON'T LIKE MIX THEN DON'T MAKE THE RECIPE.
love these lil guys! its def more effort to do so many individual cakes but as far as presentation they're well worth it, make a cute idea for partys!!
Oh these came out wonderfully. I used my larger muffin pans to make single serving cakes so there was more pineapple at the top of the cakes. I would recommend this recipe to all.
I am a scatch baker as well, but we all need a short cut now and then. Made these for Easter today, along with a turkey, ham, ETC. Made 3 desserts and this one came out of the oven just in time to be served warm! Can you say Yummy!!! And pretty :)
This was very easy and very moist and delicious.We don't like the cherries, so I did not use those and I used about 1 1/2 tsp of butter in each dish and a heaping Tbsp of Dark Brown Sugar in each. I also used Pineapple Tidbits instead of crushed pineapple. I only had just over 1 cup of pineapple juice, so I added 1/3 cup of water. Definitely a must make if you like Pineapple Upside Down Cake.
I don't know why I never thought to make little individual cakes like this before! I made my own cake from scratch but followed this recipe for the instructions with glaze, assembly, and cooking time. Delicious! Each little cupcake had just the right amount of caramel glaze and the little tid-bits of pineapple were so much easier to eat than the big rings in the traditional recipe. This on is a keeper! The kids had so much fun helping with this too. (I discovered after that the kids used 1 T. of melted butter in each muffin cup not 1 t. maybe that's why it was so good. :o)
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Upside Down Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 81
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