Here’s a simple and super tasty Pineapple Upside Down Cupcake recipe – mini versions of the classic dessert with caramelized pineapple and cherries on top (or technically on the bottom, then flipped!). 🍍🧁
🍍 Pineapple Upside Down Cupcakes
Ingredients:
For the topping:
1/4 cup (½ stick) butter, melted
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained and cut into smaller pieces
Maraschino cherries (about 12–18, depending on how many cupcakes you’re making)
For the cupcake batter:
1 box yellow cake mix (or make your own — recipe below!)
Ingredients called for on the box (usually oil, eggs, water)
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