Recipe by 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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1 (15.25 ounce) package
yellow cake mix
1 (12.5 ounce) can
pineapple tidbits in juice, drained and juice reserved
brown sugar, or as needed
1 (16.5 ounce) can
pitted cherries, drained
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.
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.
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.
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!
They turned out great! My family & I loved them!
Next time I will add more butter and brown sugar at the bottom but the cakes were really good (even a few days later).
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Upside-Down Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 200
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