Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes

The classic upside down cake gets the personal treatment in this cupcake recipe, complete with a cherry on top!


24 cupcakes


    • 1 can (20 oz.) pineapple chunks in juice
    • 2/3 cup Domino® Light Brown Sugar
    • 1 cup (2 sticks) unsalted butter, divided
    • 12 maraschino cherries, halved
    • 2 cups all-purpose flour
    • 1 1/4 cups Domino® Granulated Sugar
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract


Preheat oven to 350°F. Generously grease two 12-cup muffin pans.

Drain pineapple chunks. Reserve 1 cup of juice for batter, adding water, if necessary, to make a full cup. Arrange 2 to 3 pieces of pineapple and a maraschino cherry half on the bottom of each muffin cup.

In a small bowl, mix together brown sugar and 1/2 cup (1 stick) butter (melted). Divide mixture evenly over pineapple and cherries in muffin cups.

In a large bowl, combine all remaining dry ingredients; beat with an electric mixer on low speed until combined. In a separate bowl, combine 1/2 cup (1 stick) butter (softened), eggs, 1 cup reserved juice/water mixture and vanilla, blending well. Add liquid ingredients to dry, beating 2 minutes on medium speed until smooth. Fill muffin cups 2/3 full with batter.

Bake 22 to 30 minutes, or until a toothpick inserted into center comes out clean. Cool cupcakes in pan 5 to 6 minutes. Place a cookie sheet over top of muffin pan; invert cupcakes so pineapple and cherries are on top.

Cool cupcakes completely before placing in paper cupcake liners.


For fruit topping, instead of pineapple chunks, you can use a can of pineapple rings, cut into pieces.