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Bird's-eye view of a pineapple upside-down cupcake with a caramelized pineapple ring and a maraschino cherry in the center.

Pineapple Upside-Down Cupcakes

These pineapple upside down cupcakes are baked with a caramelized brown sugar and pineapple topping, made from cake mix for easy preparation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 1 can pineapple slices, drained
  • 1 box yellow or pineapple supreme cake mix (your preferred brand)
  • 1/3 cup butter, melted 75 g
  • 1/2 cup brown sugar 100 g
  • maraschino cherries as needed for garnish (optional)

Method
 

  1. Preheat oven:

    Heat oven to 350°F (175°C).

  2. Melt butter, add sugar:

    Place butter in a 12-cup muffin tin and melt it in the oven. Once melted, take the tin out and distribute brown sugar evenly over the butter.

  3. Place pineapple slices:

    Put one pineapple slice into each cup. Optionally, place a maraschino cherry in the middle of each slice.

  4. Prepare cake batter:

    Mix the cake batter following the instructions on the box.

  5. Fill muffin cups:

    Divide the batter among the cups, filling each about two-thirds full.

  6. Bake cupcakes:

    Bake for 20-25 minutes, until a toothpick inserted in the center emerges clean.

  7. Flip onto dish:

    Let the cupcakes cool briefly. Carefully flip the tin onto a serving dish so the pineapple ends up on top.

  8. Serve warm:

    Serve warm or at room temperature.