Ingredients
For the topping:
- 1/4 cup (½ stick) unsalted butter, melted
- 1/2 cup brown sugar (light or dark)
- 6 pineapple rings, cut in halves or quarters
- 12 maraschino cherries
For the cupcake batter:
- 1 box yellow cake mix (plus ingredients listed on the box: usually 3 eggs, 1/3 cup oil, and 1 cup water)
—OR— - Make from scratch:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 cup reserved pineapple juice (from the can)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners (remove liners before adding topping).
- Spoon 1 tsp melted butter into the bottom of each muffin cup. Sprinkle 1 tbsp brown sugar over the butter.
- Place a piece of pineapple (half or quarter ring) into each cup and center a cherry in the middle.
- Prepare cake batter according to box directions or from scratch. Pour the batter over the pineapple/cherry layer in each cup, filling about 2/3 full.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes. Then, place a baking sheet or large tray over the muffin tin and carefully invert to release cupcakes.
- Let cool slightly, and enjoy warm or at room temperature!
💡 Tip: These are delicious served slightly warm with a scoop of vanilla ice cream.
Would you like a printable card or a version with a from-scratch batter only?