All the tropical flavor of traditional pineapple upside-down cake packed into individual, cute muffin-sized treats topped with cherries.
Prep Time: 15 mins | Cook Time: 20 mins | Servings: 12 | Difficulty: Easy
Ingredients
- 1/4 cup butter, melted
- 1/2 cup light brown sugar, packed
- 12 canned pineapple tidbits or crushed pineapple (drained)
- 12 maraschino cherries
- 1 box yellow cake mix (plus required water, oil, and eggs per box instructions)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin pan generously.
- Spoon 1 tsp melted butter and 1 tsp brown sugar into the bottom of each muffin cup.
- Place 1 maraschino cherry in center of each cup and arrange pineapple pieces around it.
- Prepare yellow cake mix according to package directions.
- Divide batter evenly over pineapple mixture in muffin cups.
- Bake for 18-20 minutes until toothpick inserted in center comes out clean.
- Cool for 5 minutes, then invert muffin pan onto a serving tray. Serve warm!
Chef’s Tips & Variations
Generously grease muffin cups so caramel and pineapple slide out smoothly when inverted.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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