This recipe for 24 Pineapple Upside Down Cupcake Muffins doubles as both breakfast and dessert. It is the perfect recipe to have on hand when hosting holiday gatherings.
Course Breakfast, Dessert
Cuisine American
Keyword pineapple upside down cake
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Total Time 38 minutesminutes
Servings 24
Calories 198kcal
Author Trish Sutton
Ingredients
1can sliced pineapple20 ounce (pineapple chunks would work, as well.)
1cupof pineapple juicefrom the can
1box of yellow cake mix
1/2cupof cake flour
1/3cupCanola Oil
3Eggs
1stick of buttermelted
3/4cupBrown Sugar
24maraschino cherries
Instructions
Preheat oven to 350 degrees. Then prepare a muffin tin with a generous layer of cooking spray, set it aside.
Remove the pineapple slices from the can, cut them into thirds then set them aside. Rinse off 24 cherries then set those aside, as well.
Pour cake mix into a large mixing bowl along with the cake flour then stir them together before adding eggs, oil and pineapple juice. If you do not have one full cup of juice simply add water to the cup. Beat cupcake mixture until well combined.
Place butter in a microwave safe bowl then heat in the microwave on high for one minute or until the butter is completely melted. Add brown sugar to melted butter then stir until well combined.
Spoon one tablespoon of the brown sugar and butter mixture into each muffin tin. Top the brown sugar layer with two pieces of pineapple (or the equivalent of pineapple chunks). Next place a cherry in the center of each tin. Finally use a measuring cup to scoop a 1/4 cup of batter into each muffin tin.
Bake Pineapple Upside Down Cupcake Muffins for 18-20 minutes or until they pass the toothpick test.
Remove the pan from the oven then immediately use a butter knife to loosen the edges of each cupcake muffin. Allow the cupcake muffins to cool in the muffin pan before turning the pan upside down on a cookie sheet allowing the individual cakes to slide out.