Print: Pineapple Upside-Down Cupcakes

This recipe is just like pineapple upside-down cake, but in cupcake form. They are just as good, yet smaller and healthier portions than a whole piece. Just be sure to eat them upside-down!

Prep

19 min

Cook

29 min

Servings

Difficulty

Medium

Ingredients

1 , 15.25 ounce
1 cup water
0.5 cups vegetable oil
3 eggs
1 , 12.5 ounce
1 cup brown sugar , or as needed
0.5 cups butter , melted
1 , 16.5 ounce

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2 Combine cake mix, water, oil, and eggs in a large bowl; beat with an electric mixer on low speed 30 seconds. Increase speed to medium speed and beat for 2 minutes. Add reserved pineapple juice; beat until combined.
3 Evenly divide and sprinkle brown sugar in each muffin cup. Evenly divide and drizzle butter over brown sugar. Place pineapple tidbits and 1 cherry on brown sugar mixture. Pour cake batter over pineapple tidbits.
4 Bake in the preheated oven until golden and tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition per serving

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