Pineapple Upside-Down Cupcakes Recipe

4 26 28
Pineapple Upside-Down Cupcakes Recipe
Pineapple Upside-Down Cupcakes Recipe photo by Taste of Home
Publisher Photo

Pineapple Upside-Down Cupcakes Recipe

Read Reviews
4 26 28
Publisher Photo
I have baked cupcakes for years since I served as a room mother for my three children. These easy-to-make, jumbo treats make an attractive dessert for special occasions or everyday. —Barbara Hahn, Park Hills, Missouri
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 6 tablespoons butter, cubed
  • 1 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 small pineapple, peeled, cored and cut into 1/2-inch slices
  • 12 maraschino cherries, well drained
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Whipped topping, optional

Directions

Line greased jumbo muffin cups with waxed paper; grease the paper and set aside. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoonful into each muffin cup; top each with a pineapple slice and a cherry.
In a large mixing bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture; mix well.
Fill muffin cups two-thirds full. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired. Yield: 1 dozen jumbo cupcakes.
Originally published as Pineapple Upside-Down Cupcakes in Taste of Home April/May 2007, p29

Nutritional Facts

1 each: 602 calories, 29g fat (9g saturated fat), 82mg cholesterol, 264mg sodium, 82g carbohydrate (61g sugars, 1g fiber), 5g protein.

  • 6 tablespoons butter, cubed
  • 1 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 small pineapple, peeled, cored and cut into 1/2-inch slices
  • 12 maraschino cherries, well drained
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Whipped topping, optional
  1. Line greased jumbo muffin cups with waxed paper; grease the paper and set aside. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoonful into each muffin cup; top each with a pineapple slice and a cherry.
  2. In a large mixing bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture; mix well.
  3. Fill muffin cups two-thirds full. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired. Yield: 1 dozen jumbo cupcakes.
Originally published as Pineapple Upside-Down Cupcakes in Taste of Home April/May 2007, p29

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Reviews forPineapple Upside-Down Cupcakes

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Patricia User ID: 9230987 270344
Reviewed Aug. 4, 2017

"I love this recipe! Turned out perfectly. I was out of cherries and didn't want to make a run to the store so I used craisins to sprinkle in with the pineapple...perfect and a great flavor with the pineapple! The cake part was light and just moist enough..."

MY REVIEW
chefgirl_tammy User ID: 8128080 235205
Reviewed Oct. 18, 2015

"These turned out disgusting! I thought 1 cup of oil couldn't be right but did it any way! they didn't raise at all and tasted so horrible I threw them away! what a waste of 2 hours!"

MY REVIEW
Grammy Debbie User ID: 30612 224290
Reviewed Apr. 6, 2015

"I made these for our Easter brunch and they are delicious! Easier to make than I first thought, too. I made mine in the jumbo muffin pans and called them pineapple upside down muffins. I had enough topping and batter for 13 jumbo muffins which was a nice surprise--a baker's dozen of these is a good thing indeed!"

MY REVIEW
Taylo User ID: 8226587 222980
Reviewed Mar. 17, 2015

"Very easy for individual servings"

MY REVIEW
Jenisl User ID: 6929561 222078
Reviewed Mar. 5, 2015

"These are delicious!"

MY REVIEW
lor726 User ID: 6883529 221493
Reviewed Feb. 27, 2015

"I do make these all the time with the yellow cake mix. I just replace the water it calls for with the pineapple juice from the can. Remember these are JUMBO cupcakes so the nutritional facts will be higher. I always use regular cupcake pans. If you use the pineapple rings you may have to cut them to fit the reg size pans. I have also used pineapple tidbits and crushed pineapple. All work just fine."

MY REVIEW
Monicashupe User ID: 8178454 220968
Reviewed Feb. 20, 2015

"Love this !!!!!"

MY REVIEW
sstetzel User ID: 158954 220788
Reviewed Feb. 18, 2015

"NanyCarol you sure can, I use canned in this recipe and it's wonderful."

MY REVIEW
NanyCarol User ID: 7999191 220705
Reviewed Feb. 17, 2015

"Can you use canned pineapple instead of fresh? I'm diabetic, but I would certainly try 1/2 of one! You don't have to eat the whole recipe!!!"

MY REVIEW
kanha1995 User ID: 8067272 220703
Reviewed Feb. 17, 2015

"Wonderful cupcakes. Proud to serve to guests. For those people complaining about the sugar and fat, remember these are for dessert not a meal. Just eat one."

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