Pineapple Upside-Down Muffins

These warm, buttery muffins with a caramelized pineapple crown are perfect for brunch or as after-school snacks. Quick to make and kid-approved!

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 24 muffins

Course: Brunch, Dessert

Cuisine: American, Tropical

Calories: 180

Ingredients Method Notes

Ingredients

For the Muffins

1 can 20 ounces pineapple slices, drained, juice reserved Use canned pineapple for consistent sweetness.
1 box Yellow cake mix
1/2 cup vegetable oil
3 large eggs Use room temperature eggs for better mixing.
1/3 cup melted butter Unsalted helps control salt.
2/3 cup packed brown sugar Use light brown sugar if preferred.
12 Maraschino cherries, cut in half Can substitute with fresh strawberries.

Method

Preparation

Preheat the oven to 350°F and spray 24 regular muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces and set them aside to drain well.
In a large bowl, beat the cake mix, oil, eggs, and reserved pineapple juice on low for 30 seconds, then on medium for 2 minutes until smooth, scraping the bowl occasionally.
Whisk the melted butter and brown sugar in a small bowl until glossy and well combined.
Spoon about 1 1/2 teaspoons of the butter-brown sugar mixture into each muffin cup and spread it slightly to coat the bottom.
Place two pineapple pieces on top of the sugar in each cup and add half a cherry in the center.
Fill each cup with about 1/4 cup batter and smooth the top lightly.

Baking

Bake for 20–25 minutes until the edges look golden and a toothpick inserted into the center comes out clean.
Cool for 5 minutes, run a knife around the edges, and invert onto a cookie sheet.

Notes

Serve warm with a dollop of whipped cream or as a sweet finish to a weeknight dinner. Can be stored in an airtight container for up to 3 days or frozen for 2 months.