Pineapple Upside
Down Cupcakes

2014 marks the 90th anniversary of the Pineapple Upside-Down Cake... just like Harveys! Serve these scrumptious little tributes to this great recipe - be careful, it's hard to eat just one!

Let's get started  »

Step 1 - Gather Ingredients

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
1/3 cup butter, melted
2/3 cup packed brown sugar
1 jar maraschino cherries,
cut in half
3 eggs

Step 2 - Mix Ingredients

Pre-heat oven to 350 degrees. Spray muffin pan with cooking spray. Drain pineapples and reserve the juice. Cut each pineapple slice into 4 pieces and set aside. Add the cake mix, eggs, oil and pineapple juice into a bowl, then mix at medium speed for 2 minutes.

Step 3 - Fill Up the Muffin Cups

In another bowl, mix the melted butter and brown sugar together until smooth. Spoon 1 1/2 teaspoons of this mixture into each muffin cup. Next, place 2 pieces of pineapple and a cherry half—cut side up, into each cup. Finally, add about 1/4 cup batter to each cup.

For more Pineapple Upside Down Cake history, click here: www.kitchenproject.com

Step 4 - Bake

Bake 20-25 minutes (or until toothpick comes out clean). Cool 5 minutes. Loosen cupcakes with a knife and invert on a cooling rack.