Pineapple Upside-Down Cupcakes
A delicious twist on the classic dessert, these cupcakes feature rich pineapple and cherry toppings with a moist cake base.
Ingredients
- yellow cake mix (1 package)
- water (1 cup)
- vegetable oil (0.5 cup)
- eggs (3 )
- pineapple tidbits in juice (1 can)
- brown sugar (1 cup)
- unsalted butter (0.5 cup)
- pitted cherries (1 can)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine cake mix, water, oil, and eggs in a large bowl; beat with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes. Add reserved pineapple juice; beat until combined.
- Evenly divide and sprinkle brown sugar in each muffin cup. Evenly divide and drizzle butter over the brown sugar. Place pineapple tidbits and one cherry on top of the brown sugar mixture. Pour cake batter over the pineapple tidbits.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 to 20 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 430
- fat: 22 g
- sats: 7 g
- carbs: 56 g
- fibre: 1 g
- protein: 4 g
- salt: 0 g