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

The Southern Lady Cooks

These pineapple upside down cupcakes are one of the most popular recipes on my website. Everyone loves them!

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American, southern

Servings 18 cupcakes

Ingredients

  

1x2x3x

• 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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