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Mini pineapple upside down cakes with caramelized brown sugar topping and moist vanilla cake.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 20 oz canned pineapple slices, drained (juice reserved)
  • maraschino cherries (optional)
  • 1 box yellow cake mix
  • 1/4 cup pineapple juice (reserved)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • muffin tin
  • mixing bowls
  • Whisk or mixer

Method
 

  1. Preheat oven to 350°F and prepare a muffin tin with liners or grease.
  2. Mix melted butter and brown sugar, then spoon into each cup.
  3. Place pineapple rounds and optional cherries on top of sugar mixture.
  4. Mix cake batter ingredients until smooth.
  5. Spoon batter over pineapple, filling cups two-thirds full.
  6. Bake 18–22 minutes until set and lightly golden.
  7. Cool briefly, then invert cupcakes onto a tray or rack.

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 260mgPotassium: 140mgFiber: 1gSugar: 26gVitamin A: 420IUVitamin C: 6mgCalcium: 60mgIron: 1.2mg

Notes

Flip while warm for best release. Serve plain or with whipped cream.

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