Pineapple Upside Down Cupcake |For what it's worth

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Pineapple Upside Down Cupcake

Boy Grand likes to help in the kitchen and he loves cupcakes so this week we decided to make an almost homemade cupcake version of pineapple upside down cake.  We turned a packaged cake mix into an easy special treat with pineapple and cherries.  We started with one of those small packaged confetti cake mixes just right for a dozen cupcakes.  I chose the confetti mix because it seems to be more appealing to the kids that are tempted to eat only the icing.  He approved.
 Pineapple Upside Down Cupcake

We drained a can of sliced pineapple into a measuring cup.  The box mix we used required a cup of water so we added just enough water to the pineapple juice to make one cup.  We added the ingredients called for on the box and Boy Grand wielded the mixer to beat as instructed on the box. 

I set out a cupcake pan so Boy Grand could put a teaspoon of butter and teaspoon of brown sugar into each cupcake well.  The pineapple slices were a little to large to fit into the bottom of the cupcake wells so I cut a small section from each making them fit perfectly.  I placed the pieces together into the cupcake wells so they were not wasted.  We worked together to add enough batter to fill 3/4 full then baked at 350° F about 9-12 minutes.  They were a beautiful light brown and when touched in the center they were firm. 
 Pineapple Upsidedown Cupcake
Allow them to cool about 10 minutes then use a spoon to loosen each cupcake and lift carefully out of the pan.  Carefully flip the cupcake over onto a cupcake liner.  Place a maraschino cherry in the center of each pineapple ring.  They were so cute and tasty we took them to Sunday potluck [minus a few].

Pineapple Upsdie Down Cupcake

by Jeannie
Prep Time: 20 minutes
Cook Time: 9-12 minutes
Ingredients (24 cupcakes)
  • 1 box cake mix plus ingredients listed on box
  • 1 can sliced pineapple, reserve juice
  • brown sugar
  • butter
  • maraschino cherries with stems
Prepare cake mix as directed substituting the liquid with reserved pineapple juice plus enough water to equal required amount listed on box. Set aside.
Place a teaspoon of butter in each cupcake well.
Add a Tablespoon of brown sugar on the butter in each cupcake well.
Place a pineapple slice in each cupcake well. If the slice is too large cut a little section out saving the pieces to make a pineapple ring in another well.
Add enough cake batter to fill cupcake wells 3/4 full. Make sure to spread batter to cover the pineapple rings.
Bake 350° F for 9-12 minutes till batter is firm and light brown.
Remove from oven and allow to cool 10 minutes.
Use a spoon to loosen the cupcake from pan.
Carefully lift capecake out of pan and flip over onto a flattened cupcake paper.
Put a stemmed cherry in the middle of each pineapple.
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1 comment:

  1. I had pineapple upside down cake for the first time last weekend - it was surprisingly good! I usually never like to mix fruit in with my desserts - just chocolate and/or caramel for me usually!


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