Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes Recipe
Gooseberry Patch
The delectable cupcakes are perfect substitutes to the classic cake you love and are ideal sweet treats for the holidays.


Makes one dozen

Recipe from

Gooseberry Patch


1 20-oz. can pineapple chunks, drained and 1/2 c. juice reserved
1/3 cup brown sugar, packed
1/3 cup butter, melted
1 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 cup butter, softened
1 egg, beaten
Garnish: maraschino cherries


Pat pineapple dry with paper towels. In a bowl, combine brown sugar and melted butter; divide evenly into 12 greased muffin cups. Arrange pineapple chunks over brown sugar mixture. In a bowl, combine flour, sugar and baking powder. Mix in softened butter and reserved pineapple juice; beat for 2 minutes. Beat in egg. Spoon batter over pineapple, filling each cup 3/4 full.

Bake at 350 degrees for 30 minutes, or until a toothpick tests clean. Cool in pan for 5 minutes. Place a wire rack on top of muffin tin and invert cupcakes onto rack so pineapple is on top. Cool completely and top each with a cherry.