Adam's Mini Pineapple Upside Down Cupcakes

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

I made this for Sunday Brunch at my church and everyone loved them. They were miniature upside down cakes and looked so pretty. The glazed pecans are a delicious addition to the cake.

Adam's Mini Pineapple Upside Down Cupcakes

I made this for Sunday Brunch at my church and everyone loved them. They were miniature upside down cakes and looked so pretty. The glazed pecans are a delicious addition to the cake.

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Ingredients

1 hour 30 minutes
24 servings
  1. 12 slicespineapple cut in half, about 3 20-ounce cans
  2. 1/3 cupbutter, melted
  3. 2/3 cupbrown sugar, packed
  4. 24maraschino cherries
  5. 72pecan halves
  6. 18/19-ounce yellow cake mix (prepare batter as directed on box OR use these ingredients)
  7. 1/2 cupbutter, melted and cooled or vegetable oil
  8. 3eggs
  9. Cold water*

Cooking Instructions

1 hour 30 minutes
  1. 1

    Preheat oven to 350 degrees.

  2. 2

    Spray 24 cupcake cups with baking spray.

  3. 3

    Drain canned pineapple, reserving liquid in a measuring cup.

  4. 4

    Combine butter and brown sugar. Spoon mixture equally into all of the cupcake cups.

  5. 5

    Place one cherry in the center of each cup. Arrange ½ slice pineapple around cherry. Arrange 3 pecan pieces on other side of cherry.

  6. 6

    Place cake mix and eggs in large bowl.
    To reserved pineapple juice *add enough water to make a total of 1-1/3 cups of liquid. Pour liquid in bowl. Beat for 30 seconds on low. Continue beating for an additional 2 minutes on medium.

  7. 7

    Divide batter among cupcake cups, filling each cup about 2/3 full.

  8. 8

    Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter (be sure to use a cookie sheet to cover the cupcake tin before you flip them over, otherwise you will have a disaster).

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Adam Janowski
Adam Janowski @polishkitchen
on
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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