Pineapple Upside-Down Cupcakes

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  • Cooking spray
  • Vanilla or Yellow cake mix (we used Miss Jones Vanilla Cake Mix)
  • 3 eggs
  • 1/2 cup pineapple juice
  • 1 cup melted butter, divided
  • 1/2 cup brown sugar
  • 3 cups crushed pineapple, drained


  1. Preheat oven to 350°F. Spray 18 regular sized muffin cups with cooking spray.
  2. Mix together cake mix, eggs, pineapple juice, 1/4 cup pineapple, and 1/2 cup melted butter.
  3. Mix together remaining melted butter and brown sugar. Spoon about 1 1/2 tsp mixture into each muffin cup.
  4. Spoon a heaping tablespoon of remaining pineapple into each cup. Press down and compact with the back of the spoon.
  5. Pour about a quarter cup of cake batter into each cup, this will fill it nearly to the top.
  6. Bake 20 minutes, or until toothpick inserted into the center of a cupcake comes out clean.
  7. Allow to cool at least 5 minutes. Run a knife around the edge of each cupcake to loosen. Invert onto a cookie sheet. Serve warm.

Makes: 18 Cupcakes

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