Pineapple Upside-Down Cupcakes
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Description
Just like the cake but in cupcake form. Just as good, yet smaller and healthier portions than a whole piece. Just be sure to eat it upside-down.
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 1 (12.5 ounce) can pineapple tidbits in juice, drained and juice reserved
- 1 cup brown sugar, or as needed
- ½ cup butter, melted
- 1 (16.5 ounce) can pitted cherries, drained
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- 2. Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.
- 3. Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.
- 4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
Nutrition Facts
serving: 12 cupcakes
calories: 429.7 kcal
carbohydrates: 56.2 g
protein: 3.7 g
saturated fat: 7.3 g
cholesterol: 67.6 mg
sodium: 315.7 mg
fiber: 1.2 g
sugar: 42.5 g