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Experience the tropical delight of pineapple upside-down cupcakes. This unique spin on the traditional pineapple upside-down cake features a fluffy, pineapple-infused cake base, crowned with a luscious, caramelized pineapple topping.
Ingredients
- ½ cup of creamy butter, melted
- 1 ½ cups of light brown sugar
- 24 maraschino cherries
- 1 can (20 oz) of crushed pineapple
- 1 package (18.25 oz) of pineapple cake mix
- 3 large eggs
- 1 ½ cups of pineapple juice
- ½ cup of canola oil
- 1 tablespoon of powdered sugar for garnish
Steps to Create Your Tropical Delight:
- Position your oven rack in the center and preheat the oven to 350 degrees.
- Prepare muffin cups with non-stick baking spray.
- In each muffin cup, add one teaspoon of melted butter.
- Sprinkle one tablespoon of light brown sugar over the melted butter.
- Place a maraschino cherry in the center of the light brown sugar layer in each muffin cup.
- Add a heaping tablespoon of crushed pineapple over the cherry and brown sugar layer, pressing down with the back of the spoon.
- In a mixing bowl, combine the pineapple cake mix, eggs, pineapple juice, and oil. Mix on low speed until just moistened (about 30 seconds).
- Increase the mixer speed to medium and mix for 2 minutes.
- Fill each muffin well with the prepared cake batter, stopping just below the top. Avoid overfilling.
- Bake at 350 degrees for 20 minutes. Check for doneness by inserting a toothpick in the center of a cupcake. If it comes out clean, the cupcakes are ready.
- Allow the cupcakes to cool on the counter for about 5 minutes.
- Invert the cupcakes onto a cooling rack, revealing the cherry and pineapple topping.
- Dust with powdered sugar and enjoy your tropical delight!
- This recipe is perfect for those who love the combination of sweet and tangy flavors. The moist pineapple cake paired with the caramelized pineapple and cherry topping is sure to be a hit at any gathering. Enjoy baking!
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