Pineapple Cupcakes - BREZID

Pineapple Cupcakes

Everyone has a soft spot for cupcakes, and the irresistible charm of reverse pineapple cake is no exception.


  • 1 can (20 ounces) dried pineapple slices
  • 1 packet yellow cake mix, with reserved juice
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/3 cup melted butter
  • 2/3 cup packed brown sugar
  • 12 maraschino cherries, halved

Pineapple Cupcakes


  1. Preheat the oven to 350 degrees F. Spray 23 standard muffin cups with cooking spray. Cut each dried pineapple slice into 4 pieces; set aside.
  2. In a mixing bowl, combine the cake mix, melted butter, and eggs. Blend for 30 seconds using a blender to reduce the pineapple juice. Whisk at medium speed for 2 minutes, scraping the bowl occasionally.
  3. In a small bowl, mix melted butter and brown sugar. Add 1 1/2 teaspoons of this butter blend to each muffin cup. Place two pineapple slices on top of each, and position half of a chopped cherry in the center of the pineapple piece.
  4. Pour a quarter cup of the batter into each cup.
  5. Bake for 20 to 25 minutes, then allow them to cool for 5 minutes. Run a knife around the edge of each cupcake to loosen it, then invert them onto a cookie sheet. Let them cool completely.
  6. Enjoy the delightful indulgence of reverse pineapple cupcakes!

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