Name: Pineapple Upside‑Down Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 can (20 oz) pineapple slices, drained; 1/4 cup melted butter; 1/4 cup brown sugar; 1 box yellow cake mix (plus ingredients to prepare as directed on box); 1/4 tsp cinnamon (optional); Maraschino cherries (optional, for topping)

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Short description

These mini delights are a twist on the classic pineapple upside‑down cake, transformed into individual cupcakes topped with caramelized pineapple and cherry. Perfect for parties, picnics, or a fun dessert.

Why You’ll Love This Recipe

Easy and quick: Uses a simple boxed cake mix with minimal extra steps.
Eye-catching presentation: Caramelized pineapple and bright cherry on top make them visually appealing.
Individual servings: No slicing required—ideal for portion control and grab-and-go events.
Customizable: Add spices or extract for different flavor profiles.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 can (20 oz) pineapple slices, drained
¼ cup melted butter
¼ cup brown sugar
1 box yellow cake mix (plus ingredients to prepare as directed)
¼ tsp cinnamon (optional)
Maraschino cherries (optional, for topping)

Directions

Preheat your oven to 350 °F (175 °C). Grease a standard 12‑cup muffin tin.
In a small bowl, stir together the melted butter and brown sugar until well combined.
Spoon about 1 teaspoon of the butter‑sugar mixture into the bottom of each muffin cup. Optionally, sprinkle a little cinnamon over each.
Place a pineapple slice in each cup, trimming to fit if necessary. Gently press in.
Add a maraschino cherry in the center of each pineapple slice, if desired.
Prepare the yellow cake mix according to package instructions.
Pour the batter over each pineapple‑lined cup until it’s about two‑thirds full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool in the pan for about 5 minutes. Run a knife around the edges of each cup.
Invert the cupcakes onto a serving plate so the pineapple and cherry tops are visible.

Servings and timing

Yield: 12 cupcakes
Prep time: 10 minutes
Bake time: 18–22 minutes
Cooling time: 5 minutes
Total time: Approximately 35–40 minutes

Variations

Spiced twist: Add ½ tsp ground ginger or nutmeg for a warm flavor.
Citrus boost: Mix a teaspoon of lemon or orange zest into the cake batter.
Tropical rum: Add 1 Tbsp rum to the butter‑sugar mixture for a hint of warmth.
Gluten‑free: Use a gluten‑free vanilla cake mix.
Mini version: Bake in mini muffin tins—reduce baking time to 12–15 minutes.

Storage/reheating

Short‑term: Store in an airtight container at room temperature for up to 2 days.
Extended storage: Refrigerate for up to 5 days; bring to room temperature before serving.
Freezing: Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Reheating: Warm in a 300 °F oven for 5–7 minutes or microwave for about 10 seconds.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes. Use fresh pineapple slices, lightly cook them in butter and brown sugar for a few minutes before placing them in the muffin tin to help caramelize.

2. Do I have to add cherries?

No, cherries are optional. They add a pop of color and sweetness but can be omitted or replaced with a blueberry or half a strawberry.

3. What type of cake mix works best?

Yellow or white cake mix is ideal. Vanilla cake mix also works well.

4. Can I make this from scratch without a box mix?

Absolutely. Use your favorite homemade yellow cake recipe and bake at the same temperature, adjusting time slightly if needed.

5. How do I prevent the cupcakes from sticking?

Grease the muffin tin well and run a knife around the edges after cooling 5 minutes to help with removal.

6. Can I make these ahead of time for a party?

Yes. Bake the day before, store at room temperature, and refrigerate if warmer. Re‑invert and serve when ready.

7. Will mini muffins work?

Yes. Reduce bake time to about 12–15 minutes and adjust ingredient counts proportionally if you’re making a large batch.

8. Why did my pineapple tear when I inverted it?

If they’re too warm when inverted, the pineapple layer can stick. Let them rest for 5 minutes before flipping.

9. Can I add nuts?

Yes. Sprinkle chopped pecans or walnuts over the butter‑sugar layer before adding pineapple for added crunch.

10. How do I store leftovers?

Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Conclusion

These pineapple upside‑down cupcakes offer a delightful combination of moist cake, caramelized fruit, and charming presentation. With minimal prep and flexible options for customization, they’re perfect for any occasion. Serve them warm or cooled—they’re guaranteed to brighten up any dessert table.

Pineapple Upside‑Down Cupcakes

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Author: Douaa
Total Time: 35 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

These Pineapple Upside-Down Cupcakes are a fun twist on a classic dessert, featuring caramelized pineapple slices and maraschino cherries nestled under moist yellow cake. Perfect for parties, potlucks, or an easy weeknight treat, these individual cakes are just as beautiful as they are delicious.

Ingredients

1 can (20 oz) pineapple slices, drained
1/4 cup melted butter
1/4 cup brown sugar
1 box yellow cake mix (plus ingredients to prepare as directed on box)
1/4 tsp cinnamon (optional)
Maraschino cherries (optional, for topping)

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Instructions

Preheat oven to 350°F (175°C) and grease a muffin tin.
In a small bowl, mix melted butter and brown sugar. Spoon a small amount into the bottom of each muffin cup.
Place a pineapple slice in each muffin cup, cutting to fit if necessary. Add a maraschino cherry to the center of each pineapple slice.
Prepare the yellow cake mix according to package directions.
Pour the batter over the pineapple slices, filling each cup about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 5 minutes. Run a knife around the edges, then invert cupcakes onto a serving platter.
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a small bowl, mix melted butter and brown sugar. Spoon a small amount into the bottom of each muffin cup.
- Place a pineapple slice in each muffin cup, cutting to fit if necessary. Add a maraschino cherry to the center of each pineapple slice.
- Prepare the yellow cake mix according to package directions.
- Pour the batter over the pineapple slices, filling each cup about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes. Run a knife around the edges, then invert cupcakes onto a serving platter.

Notes

Use crushed pineapple if you prefer a different texture.
Sprinkle a pinch of cinnamon in the brown sugar mixture for added warmth.
These are best enjoyed the same day for optimal texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American