Pineapple Upside-Down Cupcakes


  1. Heat oven to 350°F. Spray 12 nonstick large size muffin cups with cooking spray.
  2. Melt butter. Stir in brown sugar. Place about 2 teaspoons brown sugar mixture in each cup; spread evenly in bottom of cup. Place cherry in center of each cup. Cut each pineapple slice into 4 pieces. Place 2 pieces of pineapple around cherry in center; press lightly into mixture.
  3. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
  4. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean.
  5. Cool 5 minutes. Gently remove from pan. Run knife around edges of cupcakes to loosen; turn upside-down onto cookie sheet; cool about 20 minutes. Serve warm.                                  Store loosely covered at room temperature.


  • 1/4 cup butter
  • 3/4 cup packed brown sugar
  • 12 maraschino cherries without stems
  • 1 can 540 ml pineapple slices in juice, drained, juice reserved.
  • 1 Pkg Duinkerken GF Lemon Cake Mix
  • ½ cup reserved pineapple juice
  • 1/3cup vegetable oil
  • 2 eggs

Products used in this recipe

Discover our allergen-free baking mixes now!

Browse our range of products and start your journey to delicious, nutritious, gluten-free baking today!