Pineapple Upside-Down Cupcakes Recipe
Pineapple Upside-Down Cupcakes Recipe
An interesting twist on the classic cake recipe, these pineapple upside-down cupcakes always exude the perfect pineapple flavor, topped with delicious caramelized pineapple and cherry slices.
This delicious dessert is a great addition to any barbecue or party. If you like the classic pineapple upside-down cake, then these personalized snacks are sure to be a hit when you take them anywhere.
Classic cake in the form of cupcakes
Whenever I eat pineapple upside-down cake, it always brings back memories of family gatherings. This is a popular recipe for holidays such as Christmas and Easter, but we also like to enjoy it in the summer. There is nothing more refreshing than the pineapple flavor!
In order to make interesting changes to the classic cake recipe, I decided to try a cupcake version! I am very satisfied with their results! ! All the amazing taste of the pineapple flavor cake, with caramelized pineapple slices and cherries on top, but in a separate portion!
The cupcake version is equally simple—if not simpler—to make and ultimately please the public. Everyone likes them, especially the kids. Besides, are they not cute? !
Tips for making pineapple cake
First, scoop some butter and brown sugar into the holes of the two muffin tins, then add the pineapple rings (cut into quarters to fit) and the halves of the cherries.
Then you will add the cake batter, almost completely filling (don’t worry-they won’t expand too much). Bake in the oven at 350° F for 20-25 minutes.
They bake into cute golden cupcakes, but of course the most delicious part is below!
After cooling, flip the cupcakes so that the pineapple/cherries are on top (the tips for flipping cupcakes are as follows). Serve when ready. We like to put some fresh cream next to it!
How to flip + store
Flip the cupcake is the hardest part, and even so, it’s not too difficult. Here are some tips to help you flip cupcakes.
- Wait a few minutes for the little cake to cool down a bit.
- Using a sharp paring knife or small rubber spatula, slide it on each cake.
- Flip the cupcake pan onto wax paper.
- Let the cupcakes stand for a few more minutes, the pan still covers them.
- Carefully remove the pan.
Look-not too difficult, right? !
How to store pineapple cake? You can store the cupcakes in the refrigerator, in an airtight container, for about 3 days.
To store in the refrigerator, place the cupcakes in the refrigerator for about an hour, let them cool and freeze quickly. Take the cupcakes out, wrap them in plastic wrap, and then wrap them in foil. Or put the wrapped cupcakes in a freezer-safe container. Label and freeze for 2-3 months.
For more fruit cake recipes, please try:
Course dessert
American cuisine
Preparation time 10 minutes
20 minutes cooking time
Total time 30 minutes
24 servings
Calories 192 kcal
Author Little Luna
- 20 ounces of pineapple rings drained and preserved juice
- 1 box of yellow cake mix
- 1/2 cup oil
- 3 eggs
- 1/3 cup melted butter
- 2/3 cup brown sugar packed
- 12 black cherries cut in half
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Preheat the oven to 350. Prepare a 24-hole muffin tin and spray it with cooking spray.
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In a large bowl, mix pineapple juice, yellow cake mix, oil, and eggs until completely combined.
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Cut each pineapple ring into four pieces of the same size. Mix the butter and brown sugar together, and then add about 1 teaspoon of the butter mixture to each hole of the muffin tin. Add two slices of pineapple and half of a black cherry, cut side up.
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Pour the cake mixture into the muffin tin and fill it about 1/4 inch from the top. Bake for 20-25 minutes, or until golden brown. Take it out of the oven and let it cool for 15 minutes. Then use a knife to loosen the cupcake from the side of the muffin tin, and then buckle it upside down on the cooling rack.
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If necessary, you can use fresh whipped cream to eat while hot.
Adapted from Betty Crocker
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