Go Back
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 220 kcal

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)

Instructions
 

  • Preheat oven:

    Heat oven to 350°F (175°C).

  • 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.

  • Place pineapple slices:

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

  • Prepare cake batter:

    Mix the cake batter following the instructions on the box.

  • Fill muffin cups:

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

  • Bake cupcakes:

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

  • Flip onto dish:

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

  • Serve warm:

    Serve warm or at room temperature.
Keyword pineapple upside down cupcakes