Ingredients
Topping:
- 1 can (20 oz) pineapple slices in juice (drained, juice reserved)
- 1/2 cup brown sugar
- 1/4 cup melted butter
- Maraschino cherries (optional, one per cupcake)
Cake Batter:
- 1 box yellow cake mix
- 1 cup reserved pineapple juice (add water if needed to make 1 cup)
- 1/3 cup vegetable oil
- 3 large eggs
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well or use cupcake liners with nonstick spray.
- Prepare the topping: In a small bowl, mix the melted butter and brown sugar. Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
- Slice the pineapple rings into smaller chunks or halves. Place a piece of pineapple (and a cherry, if using) over the brown sugar mixture in each cup.
- Make the cake batter: In a large bowl, combine the cake mix, pineapple juice, oil, and eggs. Beat until smooth, about 2 minutes.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes, then run a knife around the edges and invert onto a tray or wire rack. Let the cupcakes release naturally — the topping should now be on top!
- Serve warm or at room temperature. Enjoy the caramelized pineapple goodness!
Would you like a version with homemade cake mix too?