Mini Upside Down Pineapple Cupcakes

These Mini Upside Down Pineapple Cupcakes are like little bites of sunshine—sweet pineapple rings, juicy maraschino cherries, and a buttery brown sugar topping all nestled under tender homemade cake. Made in a jumbo muffin tin, they’re the perfect size for sharing with the hubby, neighbors, or keeping a few just for us here on the ranch.

Course Dessert

Cuisine American

Keyword Mini Pineapple Upside Down Cakes, Mini Upside Down Pineapple Cakes, Pineapple Cupcakes

Prep Time 15

Cook Time 22

Cooling time 15

Total Time 37

Servings

Calories 418kcal

Author Evelyn Osborn

Equipment

Ingredients

Topping-

2 20 ounce cans pineapple slices
1 jar maraschino cherries
⅔ cup brown sugar
4 Tablespoon butter melted

Cake Mix-

2 ½ cups all-purpose flour
1 ⅓ cups white sugar
2 ½ teaspoon baking powder
¼ teaspoon salt
¾ cup butter softened
1 teaspoon vanilla extract
3 eggs
1 ¼ cups milk

Instructions

Begin by mixing together the brown sugar and melted butter, then spoon it into the bottom of each jumbo muffin cup.
Next, place a pineapple ring on top of the sugar mixture and put a maraschino cherry in the center of each ring.
Mix up the cake batter and gently pour it over the pineapple rings, filling each cup about ¾ full.
Bake in a preheated 350°F oven for 18-22 minutes, until golden and a toothpick comes out clean.Let them cool in the pan for just 5-10 minutes, then immediately invert onto a baking sheet or parchment paper.

Nutrition