Ingredients
Pineapple Topping
- 1 (20-ounce) can pineapple rings, drained and juice reserved
- ⅔ cup brown sugar, packed
- ⅓ cup butter, melted
- 12 maraschino cherries, cut in half
Cake Batter
- 1 (15.25-ounce) box yellow cake mix
- ½ cup vegetable oil
- 3 eggs
- Reserved pineapple juice from the can
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Spray the wells of a 24-cup muffin tin with cooking spray to prevent sticking and for easy removal of cupcakes.
- Prepare Cake Batter: In a large bowl, combine the reserved pineapple juice, yellow cake mix, vegetable oil, and eggs. Mix until all ingredients are well blended and smooth, ensuring an even and moist batter.
- Prepare Pineapple Topping: Cut each pineapple ring into four equal pieces. In a separate bowl, mix the melted butter and brown sugar until combined. Add about 1 teaspoon of this butter and brown sugar mixture into the bottom of each muffin well.
- Assemble Cupcakes: Place two pineapple pieces in each muffin well over the butter-sugar mixture. Add one half of a maraschino cherry on top of the pineapple pieces, cut side facing upward for an attractive look.
- Add Cake Batter: Pour the prepared cake batter into each muffin well, filling to about ¼ inch from the top to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Invert: Remove the cupcakes from the oven and let them cool in the muffin tin for 15 minutes. Then, gently loosen the sides of each cupcake with a knife and carefully invert the muffin tin onto a cooling rack to release the cupcakes, revealing the pineapple and cherry topping.
- Serve: Serve these delicious Pineapple Upside Down Cupcakes warm, optionally topped with freshly whipped cream for added indulgence.
Notes
- Use fresh pineapple juice from the can for optimal flavor and moisture in the cake batter.
- Make sure to spray the muffin tin wells thoroughly to ensure easy removal of cupcakes.
- Letting the cupcakes cool for 15 minutes before inverting helps the topping set and prevents breaking.
- These cupcakes are best enjoyed warm but can be served at room temperature as well.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat gently before serving to enjoy the soft texture and warm topping.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
