Pineapple Upside-Down Cupcakes

I like to make these little guys for family gatherings or just treats for home to pack for lunches. Easy recipe to prepare.

Modifications can be made to make this completely from scratch.

These cupcakes go well warm or at room temperature so they are great for parties or luaus.

In a perfect world, I would make it from scratch. By all means, if you like it, go ahead.

But sometimes a processed cake mix works a miracle. I mean adding brown sugar and butter to cake batter? Sounds like a sure win to me.

These upside-down pineapple muffins have been calling me for years. Try not to burn the top of your mouth by eating it straight from the oven. I did.

What types of pineapple inverted from bottom buns?

Inverted Pineapple Cupcake is a mini version of your favorite cake with butter, brown sugar, pineapple and cherry on top!

First, pour a little melted butter, crushed pineapple, brown sugar and cherries into the bottom of a muffin tin.
Next, put the cupcake mixture on top and bake.
Finally, flip the cupcake over to get the pineapple upside-down cupcake.

* Ingredients :
° 1 can (20 ounces) pineapple slices, drained, juice reserved
° 1 box of yellow cake mix
° 1/2 cup vegetable oil
° 3 eggs
° 1/3 cup melted butter
° 2/3 cup packed brown sugar
° 12 maraschino cherries, cut in half

* Instructions :

Heat the oven to 350 degrees Fahrenheit. Spray 24 regular-size muffin cups with cooking spray.

Cutting every pineapple slice to 4 pieces; Sit aside. In a bowl, beat cake mix / oil / eggs, & reserve pineapple juice with an electric mixer on low speed 30 seconds. Whisk on speed for 2 min , scraping bowl occasionally.
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