1/4 Photos of Pineapple Upside-Down Cupcakes
Taken from the Duncan Hines website (credited to Stacy3099), these were a hit at our Thanksgiving gathering. Be forewarned: this made 24 regular sized cupcakes AND 12 mini cupcakes (<---the minis were ONLY batter: no pineapple, cherry, butter or brown sugar.) Mine baked for about 25 minutes, as I preheated the oven to 350, then dropped it to 325 after putting them in the oven! Enjoy!
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Units: US | Metric
- 1 duncan hines pineapple supreme cake mix
- oil, and eggs called for on cake mix box
- pineapple juice, in place of water called for on box (you don't have to use pineapple juice, I just think it enhances the flavor!)
- 1 (20 ounce) can pineapple tidbits (save the juice!)
- 1 1/2 cups light brown sugar
- 1/2 cup butter, melted
- 24 maraschino cherries
- 1Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
- 2Melt the butter.
- 3Spray cupcake pan with cooking spray. (Do not use paper liners!).
- 4Place one teaspoon of melted butter in the bottom of each cup of the pan.
- 5Add one tablespoon of brown sugar on top of the melted butter.
- 6Place one cherry in the center.
- 7Scatter the tidbits around the cherry to form a circle.
- 8Add cake mix on top of the pineapple. (3/4 full).
- 9Bake for 18-20 minutes or until cupcakes are cooked.
- 10Let the pan cool on a cooling rack for about 5 minutes.
- 11Run a knife along the inside edge.
- 12Invert cupcake pan on the cooling rack.
- 13Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.
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Nutritional Facts for Pineapple Upside-Down Cupcakes
Serving Size: 1 (47 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 106.2
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 2.4 g
- Cholesterol 10.1 mg
- Sodium 38.0 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 0.4 g
- Sugars 17.6 g
- Protein 0.2 g
The following items or measurements are not included: