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Mini Pineapple Upside-Down Cupcakes

User Rating 5 Star Rating (7 Reviews)


Pineapple Upside-Down Cupcakes
jrandallc/Flickr/CC BY-SA 2.0
This is a great recipe to take to potlucks.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes


  • 1 20-ounce can pineapple, crushed, chunks or tidbits
  • 1/3 cup butter, melted
  • 2/3 cup brown sugar, packed
  • 24 maraschino cherries
  • ---
  • 18-19 ounce yellow cake mix (prepare batter as directed on box OR use these ingredients)
  • 1/2 cup butter, melted and cooled or vegetable oil
  • 3 eggs
  • water*


Preheat oven to 350 degrees F. Grease 24 muffin cups. Drain canned pineapple, reserving liquid in a glass measuring cup. Combine butter and brown sugar. Evenly spoon mixture into muffin cups. Place one cherry in the center of each cup. Top with 1 tablespoon pineapple. (If using pineapple chunks or tidbits decoratively arrange pieces in each cup.) Place cake mix and eggs in large bowl. To reserved pineapple juice *add enough water to make a total of 1-1/3 cups of liquid. Pour liquid in bowl. Beat for 30 seconds on low. Continue beating for an additional 2 minutes on medium. Divide batter among muffin cups. Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter.
User Reviews

Reviews for this section have been closed.

 5 out of 5
helpful hint, Member leiladk

Cut the bottom circle from muffin cups and place in bottom of muffin pan before putting the fruit in. Keeps it from sticking and helps the cupcake come out, keeping its form. Love this!!

13 out of 15 people found this helpful.

See all 7 reviews

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