These little pineapple upside-down cupcakes are super rich-gooey-yummy. They are easy enough for every-day eating and pretty enough for ANY holiday table. They are SO tasty (and portable) that they disappear very quickly. Recipe makes two dozen.Spray your cupcake pans with vegetable spray. Line the bottoms of the cupcake pan with parchment (or wax paper) circles and spray lightly again. Preheat your oven to 350°.
TOPPING
6 tablespoons butter
1 cup brown sugar packed
2 tablespoons corn syrup
(1) 14 oz. can crushed pineapple (drained)
maraschino cherries quartered
Drain crushed pineapple completely (squeeze it as dry as you can). In a small saucepan, heat the butter, brown sugar, corn syrup and drained pineapple until the sugar is dissolved (stirring constantly). Remove from heat and set aside. Drain and quarter a small jar of maraschino cherries. Put the quartered cherries in the bottoms of the cupcake pan. Pour topping over the cherries (dividing equally between the 24 cupcakes). Set aside.CAKE
3 eggs
2 cups sugar
1 cup vegetable oil
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon butter extract
2½ cups flour (spoon into cup, level off)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Beat eggs and sugar until thick and lemon colored. Beat in oil, sour cream and extracts till smooth. Add dry ingredients and mix until smooth. Fill each cupcake cup 2/3 full. Bake at 350° for 25 minutes or until cake tests done. Cool pans on rack for 5 minutes. After five minutes, loosen sides of cupcakes with a thin knife and gently turn cupcake pans over onto parchment paper. Let the pan (and cupcakes) stay upside down for a few minutes. Lift pan off (see note).
NOTE: No matter how well you grease the pan, SOME of this fruit-sugar mixture will stick/stay in the pan. Don’t panic, just scoop it out and “frost” the bottom the inverted cupcakes.
SEE VIDEO TUTORIAL >>
Related Posts:
CARROT CAKE with PINEAPPLEThis recipe has been in my recipe box for so long, that it seriously needs to be replaced. It is covered with thumbprints and little vanilla splash st… Read More
HOT FUDGE SUNDAY CAKEClick On This Photo For The Full Yummm-factor The first time I saw this recipe, I knew I had to try it because it had a lot of things going for … Read More
FIVE STAR CHOCOLATE FUDGE GLAZEOnce you try this very simple, chocolate fudge glaze, you will be sold on it. I use it for a wide variety of things because it just takes a minute to … Read More
CARAMEL PEAR UPSIDE DOWN CAKE FOR VALENTINES DAYI hope you will consider making this caramel pear upside down cake for your Valentine sweetheart. Served warm with a big scoop of vanilla ice cream, i… Read More
FLUFFY WHITE FROSTINGThis is a fantastic frosting recipe, for many reasons. First of all, it is delicious. After that, it is super easy, super quick, it takes no special i… Read More
SUPER DOOPER EASY PEACH CAKEI hope you try this super-dooper easy peach dessert. It is sweet, fruity, full of fall flavor and mixes together in just minutes, so it would be great… Read More
CLASSIC JELLY ROLL CAKEThis is an old classic recipe. I see variations of it online (with a whipped cream filling) however, this recipe holds true to its name JELL… Read More
MILKY WAY CAKEJoan, my dear friend of 40+ years, sent me this recipe. It is one of the easiest (and richest) cakes I've ever tried and it is covered with a deliciou… Read More
ORANGE AND POPPY SEED POUND CAKEThis orange & poppy seed pound cake is a true, mid-winter, blast of sunshine. It is (yet) another recipe from the holiday issue of Sweet Cakes pub… Read More
FLOURLESS CHOCOLATE & VANILLA MARBLE CAKEThis is a flourless chocolate and vanilla marble "cake" and it was absolutely delicious, although I don't know if I would really classify it as a… Read More
STRAWBERRY SPONGE CAKEWe love strawberry shortcake made with angel food cake or a sponge cake, rather than the biscuit type shortcake. This sponge cake recipe is … Read More
CHIFFON CAKEA chiffon cake is sort of like an angel food cake, except better (in my opinion). It is an egg white based (like an angel food cake) but it also has a… Read More
PEANUT BUTTER BLONDIES (and a thank you)These peanut butter blondies are dense, moist and packed full of peanut butter flavor; they are the consistency of a good brownie and would make an ex… Read More
COFFEE-CHOCOLATE CAKE (AND AN UPDATE)Before Christmas, I purchased the holiday issue of a magazine called Sweet Cakes, published by The Best of Fine Cooking. I've made several desserts fr… Read More
BROWNIE BITESSo what does a baker do to celebrate her 60th birthday? She bakes something SHE really likes!!! I found this little recipe gem… Read More