• Antoinette

Pineapples are still in Season and I have an Upside Down idea for you!

Pineapple Upside-down Cupcakes


1 box yellow cake mix (I used Pillsbury)

3 large eggs eggs

1 cup water

1/2 cup vegetable oil

4 tbsp. Butter

1/2 cup light brown sugar, packed

Fresh pineapple, cut into 36 small pieces

18 maraschino cherries, cut into halves

1/2 cup Walnuts, chopped


Preheat oven to 350 degrees F.

Spray the 12 muffin cups with cooking spray.

In small pan melt butter and add the brown sugar. Stir until combined.

Spoon approx. 1 tbsp. of the Butter/Sugar mixture into each muffin cup.

Place 3 pineapple chunks into each muffin cup.

Press 3 maraschino cherry slices into each muffin cup.

Sprinkle walnut pieces into each muffin cup.

Mix cake mix, eggs, water and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.

Pour cake batter into the muffin cups, filling them almost to top. Don’t overfill!

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, approx. 20 minutes.

Allow cupcakes to cool a bit before inverting muffin cups onto waxed paper .

Enjoy! 😉

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