Ingredients
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 can (20 oz) pineapple slices in juice
- 1/2 cup (1 stick) unsalted butter, melted
- 2/3 cup packed light brown sugar
- Maraschino cherries (one for each cupcake)
- Non-stick cooking spray or cupcake liners
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin pan or line with cupcake liners.
- Prepare Topping: In a small bowl, combine melted butter and brown sugar. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup.
- Add Pineapple & Cherry: Cut pineapple slices into quarters. Place 2-3 pieces of pineapple in each muffin cup over the brown sugar mixture. Add one maraschino cherry in the center.
- Make Cake Batter: Prepare the yellow cake mix according to the box instructions.
- Fill Cups: Pour the cake batter evenly into each muffin cup, filling about 3/4 full.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Flip: Let cupcakes cool in the pan for about 5 minutes. Run a knife around the edges to loosen, then invert onto a baking sheet or large tray.
- Serve: Let cool slightly and serve warm or at room temperature.
✨ Enjoy your adorable, fruity, and moist Pineapple Upside Down Cupcakes! 🍍🧁