These cupcakes are so good and fun to make.
1 box Pillsbury Moist Supreme Classic Yellow Cake Mix with pudding in the mix
1 (3.4 ounce) Vanilla Instant Pudding
3 eggs
1/3 cup oil
2/3 cup pineapple juice
1/3 cup milk
1 (8 ounce) can pineapple slices, drained (save juice)
1 (8 ounce) can crushed pineapple, drained (save juice)
Topping
1 stick butter, melted
1 cup brown sugar
maraschino cherries
Spray muffin tins well with cooking spray. Melt butter and sugar together on top of the stove. Add 1 tablespoon sugar mixture to each muffin cup. Next, put in 1 tablespoon crushed, drained pineapple or 1 pineapple slice in bottom of each cup. In a large bowl mix cake mix, pudding mix, eggs, oil, juice and milk with mixer. Fill cups 1/2 to 3/4 full with cake mix. Bake in preheated 350 degree oven for 25 minutes. Remove and let cool at least 10 minutes. Run a knife around the edges to loosen muffins from cups before removing. Turn cupcakes upside down on a platter and add cherries. Note: I used one regular 12 cup muffin tin and one large 6 cup tin to make these. This way the recipe made 18 cupcakes.. If just using regular 12 cup tins, it should make about 24 cupcakes. You could use all crushed pineapple or all pineapple rings as well. I wanted to try them both ways to see how they turned out. I think the pineapple rings work better in the larger cup muffin tins.) These would be good topped with whipped cream and you could add nuts to the mix. Enjoy!
Click to follow The Southern Lady Cooks on Facebook.
Like this:
Like Loading...
Filed under: Pineapple Upside Down Cupcakes Tagged: | baking, brown sugar, cake mix, cooking, cupcakes, dessert, Entertaining, maraschino cherries, Pineapple, recipes, southern lady, vanilla
Easy Chocolate Beignets
</a
What a great take on a classic. They look so moist.
These cupcakes look divine Judy! What a great idea. I love individual servings in any style. =)
These look delicious! I will definately be baking some of these soon.
Pineapple upside cakes are my dad’s favorite. I love the individual servings.
Cannot wait to make these. My family is gonna flip.
I am going to try these for our Easter bake sale – they look so pretty!!
Found these on pinterest and have made them 3 times. We love them! I even sent them to work with my husband at the fire dept.
WOW Misty! So happy you are enjoying this recipe. We love them, too. Thanks and have a great day.
Thanks ever so for this recipe! I was a bit late for pineapple upside down cake day… finally tried it last night. I had some crushed pineapple in the pantry already, but not enough muffin tins, so we had a sheet cake. I will definitely do this again. My guys deemed it the best they’d ever had!
Next time, though, I’ll be careful not to forget to add the pineapple before pouring in the batter, lol! I shoved it down in the batter, hoping it would sink to the bottom. It didn’t. The cake was VERY moist. 8-]
Also, next time, I think I’ll use coconut milk and call it a pina colada upside down cake.
Hi Sophie, Glad your family enjoyed this recipe. Thanks for your comment. Have a great day.
So, did you use 2 8oz cans of crushed pineapple and use both leftover juices for the batter?
I used 2 (8 oz) cans. 1 sliced pineapple and 1 crushed. Just use 2/3cup of the juices. You can combine them to make 2/3 cup.
[...] This week my Mother made pineapple upside down cupcakes she found on Pinterest at http://thesouthernladycooks.com/2012/03/08/pineapple-upside-down-cupcakes/ [...]
Hi Judy! I don’t think my last comment went through. I wanted to tell you that I have made many of your recipes and I love them! My mom is from the south so this is the cooking I’m used to and love. I’m making these cupcakes right now for 4th of July! Can’t wait to try them.
I hope your cupcakes turned out good. Thank you so much for your great comment. I hope you had a great 4th. Hugs.
Oops! I only use one 12 cupcake pan. I’ll report back. Lol. They are quite large in the oven. 15 minutes to go…
I felt the need to write a review on this dessert, since I gotten rave reviews on it tonight. The cake had the perfect moisture levels you don’t need anything else to go with it. The brown sugar topping was the bomb.com! When baked it made a beautiful caramel coating. This recipe is a keeper! Thank you!
Cena, Thank you for such a great review and am happy you enjoyed this recipe. Have a great week.
Just made these and my whole house smells amazing! Cannot wait to try one and share them with mine and my husband’s workplaces! Thank you for the recipe
Thank you for making my recipes Megan. Hope you enjoy these.
I love these and so do my friends and neighbors. I prefer the small ones with crushed pineapple because they are the perfect size for the senior crowd that I am a member of. Absolutely amazing. They are like Pineapple upside down cake on steroids!!!!! Thank you!!
Just a note to let you know that my youngest daughter (age 16) made these as the dessert for our New Years Dinner. We had a houseful of company and everyone *loved* them & the portion-size was just right.
Made her feel good that she was able to make something that everyone liked. THANKS for the idea + recipe!
Love your story, Joe. So happy your daughter was able to make these and they turned out good for her. I try to make my recipes as simple and easy to understand as possible. I love hearing things like this, too.
would you be able to freeze these? I am the only one in my family that likes pineapple upside down cake and I would love to make ind. ones like these and freeze them for later enjoyment
I have never tried freezing them. I feel like you could.
I MADE THESE IN THE MINI MUFFIN TINS… BITE SIZED ONES… THEY ARE FUN AND CUTE… BUT A PAIN IN THE HINEY TO DO… I ALSO ADD THE CHERRIES BEFORE ADDING BATTER… AND THEY DO FREEZE WELL…
I can imagine how hard they would be to do in bite-sized tins. I always do them in regular or larger tins.
These are really fun to make and really delicious!! My husband and I love them!
Thank you Linda!
Great Recipes, keep em coming.
I can’t wait to make these for dessert they look amazing!
I also wanted to tell you that this recipe was featured on my blog today for some last minute Easter dinner ideas. You can check it out here: http://kraftycardsetc.blogspot.com/2013/03/last-minute-easter-menu-ideas.html#more
Happy Easter
Maria
Happy Easter, Maria and thank you for sharing.
These mini pineapple upside down cakes are delicious and very moist.
However, what did I do wrong? I put a tablespoon of the brown sugar mixture in each cup and a tablespoon of crushed pineapple in each one. I ran out of both ingredients about 2/3 of the way through and had to mix up more and open another can of pineapple. Your recipe says 1 Tbsp. and I used a measuring spoon for this. I made 24 cupcakes and used a 16 oz. can of crushed pineapple. I took these to an Easter Brunch and they were a great hit! I will definitely make them again (just make 1 1/2 times the butter and pineapple, unless you have a suggestion). How can I also adapt this to making a whole cake? I have always made this cake in an iron skillet (as my southern Mother taught me), but it called for a 1 layer cake mix, such as Jiffy. Your cake is so much better I want to use it.
Thanks so much for your help!
Jeanne
o.k. I found the questions. I used a large six cup pan that is the difference in the sugar mixture I am sure. I have made this in a 9 x 13 using the same measurements. You would make it just like you would make a regular cake because it uses a mix and pour into the pan. You might have to make more of the brown sugar topping for a long pan. I have never made this in an iron skillet.
Thanks so much for answering me. All your recipes look wonderful. Do you have a published cookbook? I’m thinking of requesting it for Mothers Day.
Sorry, I don’t have one, Jeanne.
Just saw these 4 the first time , my family loves pineapple upside down cake so i cant wait to make the cupcakes there gonna luv them . ill get back to u with the results , thanx so much .
I think each of these look pleasing to the eye! Thank you for sharing.
Paula ain’t got nothing on you girl!
This calls for 1 tbsp. of sugar mixture to each muffin cup, what is the sugar mixture dont see it in recipe
It says melt butter and sugar on top of the stove. This is what I am talking about that you add 1 tablespoon to each cup.
Hi Judy,
Wow….I can’t wait to try this! I love pineapple – this is a great summer dessert! I follow you on FB and Pinterest. I love all your yummy shares – thank you! I hope you are having a wonderful Saturday and weekend! Cheers
I also have made these in mini-muffin tins, takes awhile but my coworkers really loved them, they could just grab a few and go on. And I do so enjoy seeing them enjoying.
I wrote on march 31 and asked a few questions. How often does the Southern Lady reply? I haven’t received a response yet. Thought maybe with Easter she was behind on mail. Thanks!
Jeanne
I usually reply the same day, Jeanne. Sometimes, the site goes down for repairs or something and e-mails are lost. I don’t have any pending ones here. I checked. What are your questions??? Did you ask a question on here or did you use the e-mail address on the blog???
Hi! I emailed at 4:28PM on March 31. I can see my comment on your website, so it must have gone through. If you don’t see it, let me know and I’ll send it again. It’s under comments. Thanks!
Jeanne
What recipe is the post under, Jeanne. There are hundreds of comments daily on here. I don’t know what recipe you are asking about.
Judy…I made these today,and they were great…thanks for sharing…..:)
I am maki g these for dessert tonight and I am so excited!
Must they be eaten the same day or do they hold up well if you make the day prior? Thanks! Can’t wait to try!
You can make them the day prior. They should keep several days but I would refrigerate them if I am keeping them very long.