Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Spray a 12-cup muffin pan generously with nonstick spray.

Step 2: Create the Topping
In each muffin cup, pour about 1 teaspoon of melted butter, followed by 1 tablespoon of brown sugar. Add a piece of pineapple and place a cherry in the center.

Step 3: Make the Batter
In a large bowl, combine the cake mix, eggs, oil, and pineapple juice. Beat until smooth, about 2 minutes.

Step 4: Assemble
Pour the batter into each muffin cup, filling about ¾ full over the pineapple and cherry topping.

Step 5: Bake
Bake for 20–25 minutes or until a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes.

Step 6: Flip & Reveal
Place a tray or wire rack over the muffin tin and carefully flip the pan to release the cupcakes. Let them cool completely before serving.

💡 Tips for Success

• Use cupcake liners if desired, but these turn out best directly in the greased tin for full caramelized topping effect.

• Don’t overfill the cups or the batter may overflow.

• Try adding coconut flakes to the batter for a tropical twist.

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• Want to go from-scratch? Swap the cake mix for your favorite homemade yellow cake batter.

🥄 When to Serve Pineapple Upside Down Cupcakes

These mini cakes are ideal for:

• Backyard BBQs or cookouts

• Summer birthday parties

• Potlucks and school events

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• Sunday desserts with the family

They’re a cheerful, colorful treat that looks impressive—but is secretly simple to whip up.

🌺 Final Thoughts

Pineapple Upside Down Cupcakes are the perfect mix of vintage flair and modern convenience. With gooey caramelized fruit and soft golden cake, each bite is pure sunshine in cupcake form.

They’re easy enough for beginner bakers but gorgeous enough to earn a spot at any dessert table. So grab your muffin pan and get ready to bake up some sweet little showstoppers!