Ingredients:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 can pineapple slices (reserve juice)
- 12 maraschino cherries
- 1 box yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup pineapple juice (use reserved juice from the can and add water if needed)
Directions:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan.
- Pour melted butter evenly into each muffin cup, then sprinkle brown sugar on top.
- Cut pineapple slices into smaller pieces to fit each muffin cup, and place a piece of pineapple in each cup, followed by a cherry in the center.
- In a large bowl, prepare the cake mix according to package instructions, substituting the water with pineapple juice. Add eggs and oil, and mix until smooth.
- Pour the batter over the pineapple and cherries in each muffin cup, filling each about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then carefully invert onto a tray to reveal the pineapple topping. Serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 200 kcal per cupcake | Servings: 12 cupcakes
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