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    You are in: Home / Recipes / Pineapple Upside-Down Cupcakes Recipe
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    Pineapple Upside-Down Cupcakes

    Pineapple Upside-Down Cupcakes. Photo by diner524

    1/4 Photos of Pineapple Upside-Down Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    alligirl's Note:

    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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    Serves: 24



    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


    1. 1
      Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
    2. 2
      Melt the butter.
    3. 3
      Spray cupcake pan with cooking spray. (Do not use paper liners!).
    4. 4
      Place one teaspoon of melted butter in the bottom of each cup of the pan.
    5. 5
      Add one tablespoon of brown sugar on top of the melted butter.
    6. 6
      Place one cherry in the center.
    7. 7
      Scatter the tidbits around the cherry to form a circle.
    8. 8
      Add cake mix on top of the pineapple. (3/4 full).
    9. 9
      Bake for 18-20 minutes or until cupcakes are cooked.
    10. 10
      Let the pan cool on a cooling rack for about 5 minutes.
    11. 11
      Run a knife along the inside edge.
    12. 12
      Invert cupcake pan on the cooling rack.
    13. 13
      Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.

    Ratings & Reviews:

    • on January 04, 2012


      OH WOW!!!!! These are fabulous!!! They are so moist and so full of flavor with using the pineapple juice. I made these in the very early morning hours and just before my DS and his girlfriend left to go out to lunch, she tried one and requested that she be able to take at least one home for her father that loves pineapple upside down cake. I followed exactly as written except that I made 12 jumbo sized cupcakes!!! They baked for 27 minutes and were perfectly done. I only had one cupcake that the pineapple stuck to the pan!!! Thanks so much for sharing this recipe, so much better than when you use a yellow cake mix!!! Congrats on your win in the game forum's Twelve Days Surprise Event!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2013


      Really good flavor. I used regular muffin pans. Next time I would use large muffin pans. My pans ran over a little. Made for Best of 2012.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2014


      Totally Awesome !! Absolutely a keeper to be made over and over ! Thank you so much for posting this recipe !!! Anyone reading this recipe and considering it.... DON'T HESITATE ! Break out your baking pans and stand back for the compliments and requests for the recipe !

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:

    cake mix

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