Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes anyone? I’m so excited about how these turned out! Just a few ingredients and oh so yummy.

I’ve never had or made Pineapple Upside Down Cake before. Shameful, I know.. but, better late than never right?! Bonus: These pretty much scream summer!

Pineapple Upside Down Cupcakes

Today I’m using a box cake mix. I like to keep some on hand. I just love having them for when I decide to make something on a whim! So convenient!

Start by preheating your oven to 325 degrees. Next, mix the cake according to the box directions. Mix the eggs, corn oil (you can also use vegetable oil), water, and cake mix together in a large bowl.

Mix on low with a hand mixer or by hand with a whisk. Make sure to mix until there are no more lumps.

Spray your cupcake pan with non stick spray or use liners. Then, scoop about a tsp of crushed pineapple into the bottom of each muffin spot. Next, add a scoop of your cake batter into each cupcake spot on top of the pineapples, leaving about an inch or so from the top.

Add the graham cracker crumbs on top of that, using about a tsp on each spot. You can press them gently down if you wish.

Bake the cupcakes for about 12-14 minutes turning the pan half way through. The cupcakes are done when they’re golden brown and a toothpick inserted in the middle comes out clean. Let them cool on a cookie rack.

After they’re cool frost them with vanilla frosting. Place a caramelized pineapple ring (instructions below) on top and a cherry right in the middle.

To make the Caramelized Pineapple Rings:

Preheat your oven to 350 degrees. Place pineapple rings on a baking sheet lined with parchment paper. Make sure they are about an inch apart.
Bake the Pineapple Rings for about 8 minutes on low heat, then place the broiler on high. Watch them closely so they don’t burn!

They will slowly start to brown evenly but, turn the tray to make sure – mine took about 5 minutes or so on high under the broiler.