It’s National Pineapple Upside Down Cake Day and I’ve been waiting for any excuse to make these again! The brown sugar butter glaze caramelizes the top perfectly to make these sweet and luscious Pineapple Upside Down Cupcakes.
1 box yellow cake mix (I used Betty Crocker’s Extra Moist Yellow Cake and highly recommend it!)
1/2 cup vegetable oil
20 oz. can of sliced pineapple, drained and reserve the juice
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
24 baking cups
Spray the baking cups really well with non-stick cooking spray.
Drain the pineapple slices and set the juice aside. Cut the pineapple rings into four pieces each. Cut the maraschino cherries in half.
On low speed for 30 seconds, mix the cake mix, oil, eggs, and pineapple juice. Continue mixing on medium speed for two minutes.
In a separate bowl, combine the butter and brown sugar. Put 1 1/2 tsp. of butter mixture into each baking cup. Add a maraschino cherry in the center (round side down) and then add two pineapple slices on top of the cherry. Lastly, add 1/4 cup of batter on top of everything.
Bake the cupcakes in the oven at 350 degrees for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes. Flip the cupcakes upside down on a cookie sheet lined with parchment paper. Carefully remove the baking cup liners
Serve warm or at room temperature. You’re ready for potluck time!