Pineapple Upside-Down Cupcakes
Total TimePrep: 30 min. Bake: 30 min. + cooling
Makes1 dozen jumbo cupcakes
Very moist cupcakes!!!!!
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...
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!
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!
Very easy for individual servings
These are delicious!
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.
Love this !!!!!
NanyCarol you sure can, I use canned in this recipe and it's wonderful.
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!!!