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Pineapple Upside Down Cupcakes


Pineapple Upside Down Cupcakes

Pineapple upside down cupcakes are a scrumptious bend on the classic pineapple upside down cake. These cupcakes are made with a wet and feathery pineapple cake base, topped with a wealthy

and sticky pineapple glaze.


o ½C sweet cream butter, melted

o 1 ½ C light brown sugar


o 24 maraschino cherries

o 1 can pulverized pineapple, 20 oz

o 1 bundle, 18.25 oz pineapple cake mix

o 3 huge eggs

o 1 ½ C pineapple juice


o ½ C canola oil

o 1Tbsp powdered sugar, garnish

How to Form Pineapple Upside Down Cupcakes

1. Position the stove rack within the center of the broiler.

2. Preheat stove to 350 degrees.


3. Prep biscuit glasses with nonstick preparing spray.

4.Include one teaspoon of dissolved butter in each of the biscuit cups,

5. Beat the liquefied butter with one tablespoon of light brown sugar.

6. Position one maraschino cherry within the center of the light brown sugar in each

of the biscuit cups.


7.Utilize a tablespoon measuring spoon to degree out the smashed pineapple. (Heaping


8. With the back of a spoon thrust down the pulverized pineapple into the maraschino

cherry/ brown sugar layer.

9. Set aside.

10. Include the pineapple cake blend to a blender bowl. Blend within the eggs, pineapple juice,

and oil with an electric blender set on moo until the cake blend is fair moistened.

(30 seconds)

11. Increment the blending speed to medium, blending for 2 minutes.


12. Scoop the arranged cake hitter into each of the biscuit wells. Fill fair below

the beat of the biscuit well. (Don’t overfill.)

13.Prepare at 350 degrees for 20 minutes.

14. Check to form beyond any doubt the cupcakes are completely heated by embeddings a toothpick in the

center of the cupcake. On the off chance that the toothpick comes out clean the cupcake is baked.

15.Set the cupcakes on the counter to cool for almost 5 minutes.

16. Flip the prepared cupcakes over on a cooling rack. (The cherry ought to be on the

top of the cupcake.)


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