PINEAPPLE UPSIDE DOWN CUPCAKES

Pineapple upside down cupcakes are a delicious treat your family will love.

These pineapple upside down cupcakes are so good and fun to make. One of the most requested recipes on my site.

Pineapple upside down cupcakes is one of our most popular recipes.

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!

 
 Pineapple Upside Down Cupcakes
 

Pineapple Upside Down Cupcakes

Judy Yeager
These pineapple upside down cupcakes are one of the most popular recipes on my website. Everyone loves them!
4.94 from 16 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, southern
Servings 18 cupcakes

Ingredients
  

  • 1 box Pillsbury Moist Supreme Classic Yellow Cake Mix with pudding in the mix
  • 1 (3.4 ouncVanilla Instant Pudding
  • 3 eggs
  • 1/3 cup oil
  • 2/3 cup pineapple juice
  • 1/3 cup milk
  • 1 8 ounccan pineapple slices, drained (save juice
  • 1 8 ounccan crushed pineapple, drained (save juice

Topping

  • 1 stick butter melted
  • 1 cup brown sugar
  • maraschino cherries

Instructions
 

  • 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.

Notes

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.
Keyword Pineapple Upside down cupcakes
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If you like this recipe, you might also like my recipe for Raisin Cupcakes with Caramel Frosting.
Spicy Apple Upside Down Cupcakes
Red Velvet Cupcakes 
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