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Upside-Down Pineapple Cupcakes

Yield: 12 cupcakes

This is my version of the classic pineapple

upside down cake with an individual twist.

Perfect to bring to parties or pot luck!


2 cans  Pineapple rings (drained)

1 jar     Maraschino cherries (drained)

6T         Butter

1C         Brown sugar

2T         Light corn syrup

2.5C      Flour

1tsp.     Baking powder

1tsp.     Baking soda

1 tsp.    Salt

3           Eggs

2C         Sugar

1C         Canola oil

1C         Sour cream

2tsp.     Vanilla

2            Jumbo Muffin tins (6 cups each)

12         Parchment rounds (cut 12 rounds to fit in bottom of cups)

1can     Non stick spray


  1. In a small pot on medium high, whisk ingredients 3-6 bringing to a quick boil.

  2. Spray the tins with non-stick spray, place parchment round and spray again. 

  3. Add 1 Tablespoon of smear to the cup then 1 pineapple ring and 1 cherry.

  4. Next, in a large bowl, mix dry ingredients 4-8. Reserve

  5. In another bowl whisk wet- eggs and sugar for 1 minute until lightly creamed.

  6. Add oil, vanilla and sour cream and whisk. 

  7. With a large spatula, combine wet into dry. 

  8. With an ice cream scoop fill each cup ¾ way up.

  9. Bake at 350º for 30 minutes. 

  10. Remove from oven and let cool for a couple of minutes.

  11. Dump onto a sheet pan carefully. 

  12. You may need to remove any parchment rounds that stick to the tops.

  13. Let cool completely and enjoy! 

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