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Pineapple Upside-Down Cupcakes

Delicious cupcakes with a tropical twist, featuring caramelized pineapple and a buttery cupcake base, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 can sliced pineapple, drained 20 oz can
  • 1 box yellow cake mix or pineapple supreme cake mix Choose your favorite mix
  • 1/3 cup butter, melted Melted in the muffin tin
  • 1/2 cup brown sugar For caramelizing the pineapple
  • as needed Maraschino cherries Optional, for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a 12-cup muffin tin, melt the butter in the oven. Once melted, remove the tin and evenly sprinkle the brown sugar over the melted butter.
  3. Place one slice of pineapple in each cup. If you’re feeling fancy, add a maraschino cherry in the center of each pineapple slice.
  4. Prepare the cake mix according to package instructions.
  5. Pour the batter over the pineapples until each cup is about two-thirds full.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool for a few minutes. Gently invert the tin onto a serving platter, so the pineapples are now on top.
  3. Enjoy these delightful treats warm or at room temperature!

Notes

For a gluten-free version, consider using gluten-free cake mix. Keep an eye on the baking time as ovens can vary. Be careful not to overfill the cups; leave some space to rise without spilling over. Store in an airtight container for up to 2 days at room temperature or up to a week in the fridge.