My absolute favorite cake is Pineapple Upside-Down Cake – it’s just so delicious and moist but without being too overly sweet since it doesn’t have icing! Now don’t get me wrong, icing has it’s own food group and is delicious in itself, but this cake is so good you don’t even miss the icing.
So anyways, I actually prefer cupcakes over cake. I think it’s mostly because it’s easier to eat and it’s already portioned out for you. About a week ago I thought of my favorite cake, then I couldn’t get it out of my head so I went on a quest to find a recipe for the cupcake version of it. I hit the jackpot at www.bettycrocker.com. This recipe is based off that with a few of my own tweaks. Enjoy!!
What you will need…
- 1 20 oz can of crushed pineapple
- 1 jar maraschino cherries
- 1 box yellow cake mix
- 3 eggs
- 1/3 cup butter
- 1/2 cup packed brown sugar
- cooking spray
- muffin pan (no liners needed)
First, preheat your oven to 350 degrees F
Next, find your helper (even if he’s pouting because the cupcakes aren’t done yet!) and spray the muffin pan with cooking spray. [Note: depending on how full you fill your cups with batter, you will need 18-22 prepped muffin cups]
Drain the crushed pineapple, keeping the juice to use in our batter later.
Ok, now take your butter and melt it in the microwave or on the stove (I have this AWESOME tiny pan from Giada that is a butter warmer, totally love it!). Once melted, mix in the brown sugar.
Spoon this in your muffin cups – I just spooned it in as evenly as possible until I had used up the entire mixture.
Now do the same thing with the drained crushed pineapple, divide in to the bottom of the muffin cups on top of the butter/brown sugar mixture
Put a cherry in the bottom on top of the pineapple
In a mixer, combine the cake mix, oil, pineapple juice you drained, and eggs – now mix until well blended
Using a spoon or ladle distribute the batter as evenly as possible into your prepped muffin cups (I overfilled mine a little bit, but they still taste just as yummy)
Now pop them in the oven and clean up your mess :) – bake for about 25 min (but start checking them around the 20 min mark)
Let cool for a few minutes in the pan, then run a knife around the edges to loosen. Using a cooling rack or a large tray, lay upside down on top of the muffin pan, and flip the entire set over – cooling rack/tray, cupcakes, and muffin pan. Lift the pan up and you should be left with some very nice looking Pineapple Upside-Down Cupcakes!