Paula Deen Pineapple Upside Down Cupcakes Recipe

This Paula Deen Pineapple Upside Down Cupcakes recipe is an easy and moist dessert, which is made with pineapple cake mix and crushed pineapple. It’s the perfect party dessert, ready in about 35 minutes.

Paula Deen Pineapple Upside Down Cupcakes Ingredients

• Cooking spray
• ½ cup butter, melted
• 1 ½ cups brown sugar
• 24 maraschino cherries
• 1 (20 ounce) can crushed pineapple
• 1 (15.25 ounce) package pineapple cake mix (such as Duncan Hines Pineapple Supreme)
• 1 ⅓ cups pineapple juice
• ⅓ cup vegetable oil
• 3 large eggs
• 1 tablespoon confectioners’ sugar for dusting, or as needed

How To Make Paula Deen Pineapple Upside Down Cupcakes

1. Prep Oven and Pans: Preheat the oven to 350°F. Move an oven rack to the middle position. Generously spray 24 muffin cups with cooking spray.
2. Create the Topping: Spoon 1 teaspoon of melted butter into the bottom of each muffin cup. Follow with 1 tablespoon of brown sugar in each cup. Press one maraschino cherry into the center of the brown sugar in each muffin cup.
3. Add the Pineapple: Spoon a heaping tablespoon of crushed pineapple on top of the cherry and brown sugar, using the back of the spoon to press it into a compact, even layer.
4. Mix the Cake Batter: In a large bowl, combine the pineapple cake mix, pineapple juice, vegetable oil, and eggs. Use an electric mixer on low speed to moisten, then increase to medium and mix for 2 minutes.
5. Fill and Bake: Pour the batter into the muffin cups, filling them to the top but not overfilling. Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Invert and Serve: Let the cupcakes cool in the pan for at least 5 minutes. Place a large sheet of waxed paper on your work surface. Carefully invert the muffin pans onto the waxed paper to release the cupcakes. Serve with the pineapple and cherry side up, lightly dusted with confectioners’ sugar.

Recipe Tips

• How to keep the cupcakes from sticking? The most important step is to grease the muffin cups very well with cooking spray. Inverting the cupcakes while they are still warm (but not piping hot) is also crucial, as the brown sugar topping is still melted and will release more easily.
• What if I can’t find a pineapple cake mix? A standard yellow or butter-flavored cake mix is a perfect substitute. It will still be incredibly delicious with the pineapple topping.
• How do I prevent the topping from being too wet? Be sure to use crushed pineapple that is well-drained, or at least not overly juicy when you spoon it in. The recipe does not specify draining, but if your canned pineapple seems very wet, you can press out a bit of the excess juice.
• Can I make these ahead of time? Yes. These cupcakes are great for making a day in advance. Store them in an airtight container at room temperature. The topping will become even more moist and gooey as they sit.

What To Serve With Pineapple Upside Down Cupcakes

These are a complete and delicious individual dessert. They are fantastic on their own, but also wonderful served with:

• A dollop of whipped cream or Cool Whip
• A small scoop of vanilla or pineapple ice cream
• A cup of coffee or a glass of cold milk

How To Store Pineapple Upside Down Cupcakes

• Room Temperature: Store the cooled cupcakes in a single layer in an airtight container. They will keep well at room temperature for up to 3 days.
• Refrigerate: You can also store them in the refrigerator, which will make the topping firmer. Let them sit at room temperature for about 15 minutes before serving.

Pineapple Upside Down Cupcakes Nutrition Facts

• Serving: 1 cupcake
• Calories: 207kcal
• Fat: 8g
• Carbs: 33g
• Protein: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Red Velvet Cupcakes Recipe
• Paula Deen Cream Cheese Frosting Recipe
• Paula Deen Chocolate Cake Recipe