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Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes

Mrs.Joe Jonas

"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

30 m servings 430 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 10
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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...

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...

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. c...

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 ro...

These cupcakes had an awesome taste. They looked just like the picture. My only problem was they crumbled apart (seemed too moist) so if I made it again I'd use a little less juice in the cake...

This was easy and fast. I did measure out my brown sugar and used 1t per cupcake, also did the same with butter and used 1/2t...Only had pineapple rings so used one per cupcake, left out the che...

Next time I will add more butter and brown sugar at the bottom but the cakes were really good (even a few days later).

Loved this recipe! Followed instruction and everthing came out perfect.

So easy and moist. I'll definitely make them again.

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