Pineapple Upside Down Cupcakes Makes 15 cupcakes
Prep Time 10 min
Cook Time 20 min

Nutritional Information

Serving Size 1 cupcake
Amount Per Serving
Calories 320
Calories from Fat 120
Total Fat 14 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 40 mg
Sodium 330 mg
Total Carbs 46 g
Dietary Fiber 1 g
Sugars 33 g
Protein 3 g
Vitamin A 10 %
Vitamin C 6 %
Calcium 8 %
Iron 6 %

Pineapple Upside Down Cupcakes

Ingredients

  • 1 box (18 oz.) yellow cake mix
  • 3 eggs
  • 1/2 cup (1 stick) I Can't Believe It's Not Butter!® All Purpose Sticks, melted
  • 1 cup pineapple juice
  • 1 tsp. vanilla extract
  • 1/3 cup I Can't Believe It's Not Butter!® Spread, melted
  • 2/3 cup firmly packed brown sugar
  • 1 can (16 oz.) pineapple chunks in 100% juice, drained
  • 15 maraschino cherries

Directions

  1. Preheat oven to 350°. 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!® All Purpose Sticks, pineapple juice and vanilla extract in large bowl with electric mixer or whisk until blended.
  3. Combine 1/3 cup melted I Can't Believe It's Not Butter!® Spread with brown sugar in small bowl 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 minutes or until a toothpick inserted into center of cupcakes comes out clean. Cool 10 minutes on wire rack. Loosen edges of cupcakes with small knife; invert onto rack and remove from pans. Serve warm or let cool.
  • Inspired by "The Descendants".

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