Pineapple Upside Down Cupcakes – a delicious recipe with eggs, I, pineapple juice, vanilla, I, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Spray 15 muffin cups with no-stick cooking spray; set aside.
2
Beat cake mix, eggs, 1/2 cup melted I Can't Believe It's Not Butter!(R) All Purpose Stick, pineapple juice and vanilla extract in large bowl with electric mixer or whisk until blended.
3
In small bowl, combine 1/3 cup melted I Can't Believe It's Not Butter!(R) Spread with brown sugar and stir until smooth. Place 1 tablespoon mixture into each muffin cup. Carefully top with 2 chunks pineapple and a maraschino cherry. Evenly fill muffin cups with cake batter.
4
Bake 20 to 22 minutes, until a toothpick inserted into center of cupcakes comes out clean. On wire rack, cool 10 minutes. Loosen edges of cupcakes with small knife; invert onto rack and remove from pans. Serve warm or let cool.
676
kcal
Calories
46
g
Fat
60
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 18 ounces yellow cake mix, 3 eggs, 1/2 cup I Can't Believe It's Not Butter!(R) All Purpose Sticks, 1 cup pineapple juice, and more.
Yes, Pineapple Upside Down Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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