Quick & Easy Pineapple Upside Down Cupcakes
These Pineapple Upside Down Cupcakes are SO SIMPLE to make and they taste from-scratch and absolutely heavenly! No one will know they started with a box mix!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 24
Author: Hayley Parker, The Domestic Rebel
- 1 box yellow cake mix
- 3 eggs
- 1/2 cup oil
- 1ΒΌ cups pineapple juice reserved from the can - if you cannot extract this much pineapple juice, get as much as you can and add water to make it to 1 & 1/4 cups
- 1 large can pineapple chunks
- 1/3 cup melted butter
- 2/3 cup brown sugar
- Maraschino cherries
Preheat oven to 350 degrees F. Liberally grease 24 muffin cups with cooking spray. In a small bowl, whisk together the melted butter and brown sugar until combined. Drop heaping Tablespoonfuls of this brown sugar mixture into the bottoms of the cups. Place three pineapple chunks in a star pattern into the brown sugar mixture.
In a large bowl, beat together the cake mix, eggs, oil and pineapple juice until combined, about 2 minutes. Portion the batter evenly among the muffin cups, filling about 3/4 full.
Bake for approx. 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool in the pans for about 5-7 minutes, then very carefully invert onto a baking sheet, serving platter, tray, etc. You may need to run your knife along the edges of the cupcakes before releasing them.
Garnish with cherries and serve warm or room temperature.