Easy to Follow Cupcake Cake Patterns David Leigh
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06/26/2012
I've been making this basic recipe for years with a couple differences: I used a yellow cake mix with the juice from the pineapple in place of the water (add water to the juice if necessary). I've used pineapple tidbits and rings cut up to fit instead of the crushed pineapple. Crushed pineapple can sometimes make the cake under it too mushy sometimes. Instead of putting the batter directly into the muffin pan, I used paper liners which is so much easier for lunches and serving at picnics. It's a surprise when they take the paper off to eat it! It's basically sweet enough for me to eat like this but occasionaly I've dusted powdered sugar on top of the cupcakes after slightly cooled. Oh, and if you're a coconut lover, add a little to the brown sugar before laying in the pineapple and cherries. This is a great recipe anyway you make it!
03/29/2012
Loved these! Of course baking from scratch is always nice, but this is a great way to make a yummy finger food snack without the extra work. To me adding the pineapple juice to the Duncan Hines cake mix gave it a real extra flavor boost (thanks for the tip!) I don't understand people who rate recipes down for using a mix aid, IF YOU DON'T LIKE MIX THEN DON'T MAKE THE RECIPE.
05/16/2014
I made these this morning and they turned out great. Some people were saying to use pineapple tidbits so to see which would be better I made half with crushed and half with tidbits. The crushed looked and tasted better by leaps and bounds. Otherwise I made them per the recipe with no alterations of substitutions, which is not like me. Here is my advice - Use parchment paper not wax, they stick worse to wax. Move them to a cool place in the kitchen both before and after inverting them, they easily get "sticky" on the bottom (cake side). I found that 20 minutes was not enough so I went about 24 to get them done. I also found it was a pain trying to push down the pineapple while keeping the cherry in the middle and covering the bottom completely. Put the pineapple down and then push the cherry through and down to the bottom to make this a ton easier.
03/30/2012
love these lil guys! its def more effort to do so many individual cakes but as far as presentation they're well worth it, make a cute idea for partys!!
01/03/2013
I don't know why I never thought to make little individual cakes like this before! I made my own cake from scratch but followed this recipe for the instructions with glaze, assembly, and cooking time. Delicious! Each little cupcake had just the right amount of caramel glaze and the little tidbits of pineapple were so much easier to eat than the big rings in the traditional recipe. This one is a keeper! The kids had so much fun helping with this too. (I discovered after that the kids used 1 T. of melted butter in each muffin cup not 1 t. maybe that's why it was so good. :o)
04/08/2012
I am a scatch baker as well, but we all need a short cut now and then. Made these for Easter today, along with a turkey, ham, ETC. Made 3 desserts and this one came out of the oven just in time to be served warm! Can you say Yummy!!! And pretty :) Thank you. Update: had so many requests for this again, did it today for Easter. Used a yellow cake mix (all I had) and a real pineapple that I had that was over ripe. Awesome!! Cleaned pineapple, put slices in a gallon Ziploc and squeezed them into mush. Put in a mesh strainer and pressed the juice out as much as possible, ended up with well over 2 cups. Used juice and pineapple as instructed. Came out perfect!! 13 ppl for Dinner 0 cakes left!
06/24/2012
Oh these came out wonderfully. I used my larger muffin pans to make single serving cakes so there was more pineapple at the top of the cakes. I would recommend this recipe to all.
08/03/2012
This was very easy and very moist and delicious.We don't like the cherries, so I did not use those and I used about 1 1/2 tsp of butter in each dish and a heaping Tbsp of Dark Brown Sugar in each. I also used Pineapple Tidbits instead of crushed pineapple. I only had just over 1 cup of pineapple juice, so I added 1/3 cup of water. Definitely a must make if you like Pineapple Upside Down Cake.
08/15/2012
My party starts in an hour. Made a practice batch last weekend and I ate them all... so I am not worried :)
04/04/2015
Used crushed pineapple, squeezed the juice from it & had plenty of juice. Instead of melting the butter, I dropped a thin pat & covered it with about a tsp of brown sugar. Delish!
07/17/2012
I used fresh cherry halves, pineapple canned in light syrup, and lemon cake mix to which I added a lemons worth of lemon zest and the same of juice along with the pineapple water - from the can. Used apple sauce in place of oil and only two eggs (that is all I had). I used about half a teaspoon of brown sugar AND of agave syrup on each of my cupcakes. They were pretty and deliciously moist!!
04/01/2012
I actually made these the other day my kids said it tatses better when i make a homemade batter than with the duncan pineapple supreme.
08/15/2013
I first made these from a REALLY old Better Homes and Gardens cookbook. My shortcut was a yellow cake mix. I used pineapple slices, cut in half with the cherry in the "divot", but I like all the other ways to present. The paper liners I used turned to mush so I tried the foil liners and it worked better. Love this recipe and the hints, like adding coconut! Thanks everyone! Its such a happy food.
05/13/2015
Very good! I could not bring myself to use the whole tablespoon of sugar for each so I cut that in half and a little less butter with no problem at all. One thing to remember, the newer cake mixes are a smaller size so I only used 1 cup of pineapple juice with the cake mix.
07/06/2013
Not bad for a "doctored up" cake mix recipe. I want to try this with a scratch cake recipe, however. A true pineapple upside cake uses a sponge cake, and this turns out light and fluffy. One tip: don't let the cakes sit on the waxed paper too long, or the bottoms will get moist and gummy. Once you know the topping won't drip any more, transfer them to a cooling rack to finish cooling.
06/05/2015
Easiest and best Pineapple upside down cake EVER! I used yellow cake mix, couldn't find the pineapple cake mix and it works great. You add pineapple juice into the batter anyway. I also used the large muffin pans, so I doubled the melted butter and the brown sugar that goes in the bottom of the pan.
02/09/2013
This was a very good recipe, and easy. I made large cupcakes and i did not have the full amount of pineapple juice so i added water for the remaining amount i was short to make the 1 1/3c. turned out just fine! I also added the extra pineapple to the cake mix.
12/09/2014
Always disappear fast every time I make them! Sharing photos.
09/12/2012
OMG these are the B E S T upside down cupcakes ever. Not only are they moist but the flavor from using pineapple juice even makes them more. I also added some cherry juice in the second batch for a little variety. Thank you for this great recipe that will be enjoyed for generations!
11/02/2012
I made 12 cupcakes and a small cake with the rest of the batter. This tasted just okay, the one positive I can say is that it was moist. Tasted like pineapples, but with pineapple mix, juice and pineapple pieces - not sure what else it should have tasted like. I won't make again, because I think a better recipe must be out there.
04/07/2015
I made these for Easter and they were a big hit! My husband and daughter would not stop sneaking them while I was cooking dinner.
02/13/2015
The recipe was very easy to make all turned out just as the recipe said Family loved it
07/09/2014
Turned out delicious and moist!!! Followed the recipe with the first batch (only had a 6 muffin pan) and I put too much batter in it. With the next batch I only filled them up just a bit over half way and they came out perfect. I would recommend that you let them sit for a couple hours before you eat them. I ate one as soon as it cooled off enough and was disappointed because I didn't really like them. My boyfriend came in after his shift and ate one and was absolutely raving about them. I thought he was just being a nice supportive boyfriend but after I tried another one it changed my mind. Don't ask me why but they tasted a million times better!
03/05/2015
I made these once, following directions exactly - five stars. I made these a second time - thought I also followed exactly - hot mess because the toppings stuck in the pan and I couldn't get cupcakes out cleanly. I do not know what subtle difference I must have done. I'm not sure I will chance trying these again to take someplace in case they stick all over the pan again. The flavor though is wonderful, so I will try these again for the family.
04/07/2014
I made these as my son's 7th birthday school treat, per his request for pineapple upside down cake for school. I will have to take his and his teacher's word for it that they were good, since there were none left for me to try one! She said that they were so moist and full of flavor. I did add a bit of the cherry juice to the mix as well as using pineapple rings, cut in pieces.
03/19/2016
Great idea, & hubby really like this, but won't be doing again with this recipe. I think it is way to sweet. I will make my usual recipe of Upside Down Cake & put some in cupcake tin though as I like having the smaller sizes. One thing to make sure is that the butter & brown sugar are mixed together in the cupcake tin before adding pineapple & cake mix. If they aren't the sugar is lumpy & crystalized instead a smooth buttery top.
04/20/2014
I liked it, but I had my doubts the whole time because the picture is clearly not the same as the recipe (hint hint: the recipe says crushed pineapple whereas the picture has diced). However, I tried it anyway. I have 17 (not 24) cupcakes (and a lot of extra batter as I ran out of pineapples, butter, and cherries when I used the exact measurements listed above), and my cupcakes look like absolute . They're goopy, sticky, brown sugary globs of how-am-I-going-to-serve-this. And they are delicious... a trick for getting them out of the muffin tins: Place the waxed paper on top of the muffin tin, then put a cooling rack upside down on top of the waxed paper. Hold on tight and flip! I had a sticky, sugar-hardened pan, and after I loosened my cupcakes with my trusty plastic butter knife, they all slid right out. If they weren't so messy and they didn't look so bad, I would give this all five stars! Definitely worth another try to see if I can make them look as good as they taste (and smell)!
01/10/2016
Made this for a co workers "workaversary". Everybody loved it! I didn't have enough pineapple juice so I added a little water and I used yellow cake mix because that's all I had. It turned out awesome! They were so pretty and tasted great!
03/24/2013
Have made this many times before finding the recipe posted. I rated it a 4 because of the changes I usually make for the topping. I melt 1 TBSP butter and 1+ TBSP brown sugar in the muffin tin for the brown sugar / butter instructions. I also don't need the dusting of powdered sugar.
12/11/2014
These are so beautiful but they are time consuming, for sure! I didn't have enough pineapple juice so I supplemented with water. I used pineapple tidbits and that worked out really well. I'm proud of myself for making these!
08/13/2016
Just made these! They are great! Very rich in flavor and beautiful to look at. I will absolutely make these again. Followed recipe exactly and came out perfect.
06/18/2018
I love this recipe. I made it for my father on Father's Day. They turned out Beautiful, for being so simple to make. I did take the advice of one other review and added only 1 cup of pineapple juice because the store bought cake mix was smaller than what the recipe called for. Definitely will make again.
04/05/2015
Great recipe. I used both crushed and tidbits. The tidbits came out of the pan easier but both look and smell awesome.
01/22/2015
Love how easy and fast it was to make these. I added chopped pecans to the bottom and they're a big hit.
02/21/2015
I love this recipe! I used diced pineapples instead of chunk pineapples for a more structured look and cut the cherries in half. the juice from the can was more then enough, so I didn't have to use the extra juice I purchased.
10/15/2012
Yummy! Really sweet. Will definitely make this again :D
05/19/2018
Love these...Made 2 batches and only got one....they went fast!
04/08/2016
My family absolutely loved these little cakes. My mom compared them to the top of a muffin since they're the best part that you really want to eat. She liked that the ratio of topping to cake was higher than in a standard pineapple upside down cake. The only problem I had was getting these out of the muffin tins- a lot of the topping was left behind and I ended up scooping it out and spreading it on top of the cakes. I think this was mostly due to the crushed pineapple. Next time I think I will use larger pineapple pieces or rings.
02/06/2013
I've made these two ways now. The first time I followed the recipe exactly and they came out simply awesome. The next time I made these I saved the juice from the cherries and used it along with the juice from the new jar in place of the pineapple juice. Since I had to use a little water to make up the 1 1/3 cup of liquid it calls for I also used 1/2 teaspoon of cherry oil. They came out equally as delicious. This is a great recipe with many possibilities. Thanks for sharing.
07/26/2015
Love this recipe. Every time I make these they're all gone within a day. Everyone loves them. They're light and moist and very delicious. If you can't find pineapple cake mix, white cake mix will do. Substitute pineapple juice instead of water in the directions on the back of cake mix box
06/14/2015
These were amazing! They turned out awesome!
01/06/2013
One word for this recipe is YUMMY. I did not have cooking spray so used liners instead. (Will use the cooking spray next time.) Some of the brown sugar came off on liner, but did not take away from the flavor or presentation of the cupcake. Will definitely use this recipe again.
09/17/2016
So easy to make & they have eye appeal! I used the Pampered Chef mini bundt cake pan. These are larger than cupcakes so I added another 5 minutes to the baking time. Your kitchen will smell delightful.??
05/28/2017
My mom always makes these for me but this time I decided to try to make them myself. I used lemon cake mix instead of pineapple, used 3/4 cup pineapple juice and 1/4 cup cherry juice instead of water. I followed the recipe from there on except one extra thing. I melted a bit more butter into the brown sugar and coated the muffin pan with the brown sugar mixture instead of greasing the pan with non stick spray so the entire cupcake had a slight brown sugar glaze to it. They came out great.
01/15/2020
These are delicious! I really liked that the ratio of fruit/brown sugar to cake is greater than with a standard cake. I used a classic yellow cake mix with 1 cup pineapple drained from a 20 oz can of pineapple chunks. As another reviewer mentioned, the cake mix was a bit smaller than called for in the recipe (15 oz vs 18 oz), so 1 cup liquid was just right. I cut the pineapple chunks in half and placed 3-4 in each muffin cup with 1/2 maraschino cherry in the center as shown in the photo. Important: when adding the cake batter, fill no more than half full. I made 12 cupcakes directly in the pan (well greased) and 12 in paper muffin cups. There was enough batter remaining to make an additional small (5" cake). The only problem I had was that some of the butter/brown sugar remained stuck in both the pan and the paper cups (hence 4 starts instead of 5), so I probably won't make this for any more than a very casual occasion.
03/27/2016
These were good cupcakes and went over well at Easter but I did have to make some adjustments. I could not get 24 heaping tablespoons out of a 20 Oz can of can of crushed pineapple. I think it should be teaspoons. I also thought there was way too much brown sugar and would reduce it to 24 teaspoons next time. Also, some newer cupcake pans hold more batter than some of the older and I had better luck with the bigger ones ( I tried both). Next time I would not bother melting the butter first, but rather just place a small pat in each cup. Overall, these were very tasty, moist cupcakes. Thanks for sharing your recipe, Bri!
04/12/2020
I followed the directions exactly. I had a very difficult time getting out of the tin. It was a disappointing, I probably will not make these again. A regular cake turns out better for me.
12/29/2014
My Hubby and kids all liked it. I followed the recipe exactly except like other reviewers I used pineapple ring cut up. I must admit I overfilled and so ran short of the 24 cupcakes it's supposed to make. Next time I'll use a bigger muffin pan as someone else suggested. Thanks for sharing!
09/08/2019
I used a blueberry instead of a cherry. I didn't change anything else. And the cupcakes fell apart, wouldn't come out of the pan, and made a huge mess.
10/25/2019
I made these today to take to work potluck. I didn't notice until after first batch that the Duncan Hines pineapple cake mix is no longer 18.25 ounces but it is 15.25. That explains why my batter was so thin. For my next batch I will only add 1 cup of pineapple juice instead of 1 1/3 as the box calls for 1 cup of water. I made them in mini muffin pans and had to be extra careful not to put too much of the topping in. Since it was already thin batter they got very wet with the toppings. I couldn't get them out of the pan.
08/07/2017
Easy to make, but had trouble getting them out of the pan. It said wait five minutes then dump them out. They came out, but the sugar didn't. I'm going to try again. I'm going to dump them as soon as they come out of the oven.
11/27/2014
I made these for thanksgiving this year and they were a hit. Very easy recipe and will definitely make them again.
05/04/2019
Disappointed. Didn't "hold up" as expected. Can't pick up to eat like a cupcake. Too moist. Need a fork. Too much sugar.
05/17/2013
Great! The only thing i did different was used chunk pineapple, and you will need slightly more than one can! Thanks for the great recipe! Preschoolers love these!
11/22/2017
My child and I made these - great taste fun morning. We used a yellow Duncan Hines cake mix. We used pineapple juice instead of water. Once cooled, I made sure to run a butter knife around the edges of the cupcake. I placed parchment paper on top of cupcakes, next put a huge cookie sheet (turned over so that the bottom of the sheet pan touched the parchment paper) then held it all together to flip the entire thing over. Gave the pan a good knock on the counter and they all popped out (except one which I lifted out). Looked great!
06/19/2013
Delish!
02/27/2014
Just made theses and LOVE them. I used pineapple chunks and cut them in half. Was the perfect amount. Cake came out fluffy and was just the right size for one portion. I will definately make these again without a second thought.
01/12/2017
Too much juice in the cake batter, was runny. I will just do one cup next time.
01/03/2019
Had great hopes for this recipe when I made it according to instructions. Will not make again. Too labor intensive. And because the muffins don't cook as long as a full cake would, the brown sugar doesn't caramelize while cooking so it remained grainy. Had great difficulty with the cupcakes releasing from the muffin tin. Had to scoop the stuck topping (at least half of the topping of each of the 24 cupcakes) and reapply it individually to make sure each cupcake had the yummy topping. After all of that was done, they looked cute and tasted good (especially if you like the crunch of the brown sugar), but just took waaaay too much time. Will make a traditional recipe when I want Pineapple Upside Down Cake again. Just my opinion...
04/13/2017
I really don't want to rate as of yet because I think I did something wrong. The brown sugar clumped at the bottom making the cupcakes look like they got burnt. Wish I could post a picture, they turned out NOTHING like the picture, not even close.
03/10/2018
I made these twice and while the taste is amazing, both times most of the topping stayed in the pan when I inverted them. I had to scoop it out and spread on the individual cakes. I haven't seen too many reviews where this is the problem and I'm not sure what I'm doing wrong. I cooled at least 15 mins but maybe they have to be cooled longer? They are tasty but I don't think I'll be making them again.
09/30/2015
I followed the directions. However, I used oversized muffin tins, so the size was perfect. I used the tidbits on some and liked the convenience of the rings better than the tidbits. The rings fit perfectly in my muffin tins.
02/14/2015
Great recipe. I'm not much of a baker but these sounded too good to pass up. I did find that I had to leave them in for about 35 minutes as opposed to the 20 in the directions. Otherwise very happy with them and plan to make again.
05/30/2013
Great cupcake idea. Instead of the usual chocolate or vanilla, these were a hit. I did change it up just a bit. I used Krusteaz Orange/Cranberry Fat Free muffin mix. Discard the orange/cranberry can that comes with. Make mix as directed on box (very easy just add water) To make 36 cup cakes I used four boxes of mix. Do not follow baking directions on box. Use THIS recipe's baking directions of 20 minutes at 350. Otherwise butter and brown sugar ooze. Anyway, before inverting, trim bottom of cupcake/muffins so they sit flat. A great desert and almost fat free, (darn butter) :)
05/01/2018
First of all, these tasted really good, but making them was a disaster. I made two batches at different times, and out of 48 cupcakes I got 24 that were nice, and maybe another 12 that were passable, and the rest I heaped into a bowl, because many of them stuck to the pan and fell apart, in spite of the pan being well-greased. The second time around, I loosened the edges with a small knife, and that helped somewhat. I also tried inverting them immediately on removing them from the oven, per the directions on the cake mix box, but that had similar results. The recipe did not say to use the pineapple that came with the mix in addition to the 22 oz. can, but it was needed. It did not say whether or not to drain the pineapple, but I did. There was probably enough juice from the can that I wouldn't have needed to purchase separate pineapple juice. It also said to use heaping TBSPs of pineapple, but I had just enough with level TBSPs. There was just enough batter to go around, and it was not enough to fill the cups to the top, as indicated. 20 minutes was not enough bake time. They took 5-10 minutes longer to bake. Caveat: do a trial run before making these for company or a group. Also, I did not read the reviews before making this, so maybe someone else had the same experience--wish I had looked. I might make these again, but likely I'll make them as a cake in an 8x8 pan instead.
05/28/2019
These are awesome! I followed the recipe almost exactly. I used crushed pineapple. I squeezed 1 cup of juice from the 20 oz can. 20 oz of crushed was not enough for 24 cupcakes. I got about 16 cupcakes of pineapple. I baked mine for 22 minutes. They were light brown. I used a silicone cupcake pan which made it easier to push them out. They came out easily after the 5 minute rest. These are so tasty!
05/23/2016
Wow! Delicious muffins. I actually made mini-muffins using 1/4 of a cherry and less brown sugar. I even cut up some fresh pineapple for some of the muffins. Worked great. They were fun to make and they looked as if they came from a bake shop! Will be using this recipe for years to come. One suggestion: Be sure the pans are sprayed with cooking oil to allow the muffins to fall out.
06/12/2018
Didn't have any cooking spray so I brushed liner with butter before putting in the tsp of butter on bottom.
02/09/2019
They tasted heavenly.
05/31/2014
Loved this recipe. Made it for my 9 y/0 niece and my 5 y/o daughter. They both love helping in the kitchen and this recipe was fun for them to help make. The cupcakes came out super moist.
07/17/2018
These turned out amazing!!
08/15/2021
Very easy and delicious!!!
08/03/2021
I made this recipe for dessert the same day that I made the French Onion Pork Chops, and it was a really big hit! I used an artificial sweetener version of the brown sugar to save a few calories, and it worked beautifully. This recipe will definitely be repeated in my household, with various fruit versions.
05/23/2022
These were delicious! The cake was very light and fluffy and the sweetness was just right. I will be making these again.
06/20/2022
I was worried they wouldnt come out of the tin but they came right out!!! came out great!! next time i think I will half the cherries! I had a 15oz can of crushed pineapple, next time I will make sure it's a 20oz can!
08/02/2013
Nice recipe for the Holiday or Potluck!
05/27/2019
I've made this recipe many times, it's great as written but I've also tried several variations. My favorite is to use pound cake mix - the cake holds up much better. I also use chunks of pineapple. Delicious.
09/22/2016
These are so easy to make and absolutely delish! They are super moist and so cute! No fighting over cherries or pineapple because everyone gets some! These are a big hit with my 5 year old and everyone else in the family!
06/26/2019
My husband likes anything with pineapple. I followed this recipe to a T I will try it than add whatever to the recipe if I want the next time. This is perfect don't need to change anything! This recipe made 24-25 nice size little cakes they were gone by the next day. I had only one! Now this is between 3 people! Definite hit.
06/05/2020
One and done. I am a direction follower. All seemed good until I went to take them out of the pan. Thank goodness for the waxed paper. They came out every which way. They tasted OK but I had crushed pineapple everywhere. They also didn't look nearly as nice as the picture. My opinion is that there was way to much pineapple.
04/10/2016
Such a quick, easy recipe! I used yellow cake mix and I mixed in the pineapple juice from the canned pineapple with the cake mix; added great flavor. Was a big hit! Would totally make this one again.
07/01/2018
Delicious and easy. I did use pineapple juice in place of water in the mix and used tidbits instead of crushed pineapple. Tidbits take more time for placement but much prettier outcome I think. The crowd at my Luau LOVED them. They don't need to know it was a box cake!
05/26/2019
I used a boxed yellow cake mix and substituted the water for pineapple juice. I also used pineapple rings which I cut into sections and when I ran out of those I used tidbits . The taste of the cupcakes was fine, but the texture was a bit mushy. A few actually fell apart while trying to get them out of the pan. I was just not happy with how gooey and nearly soggy they were. Perhaps I will reduce the amount of butter and sugar on the bottoms the next time.
07/14/2020
I wanted to make Pineapple Upside Down Cake for my husband for his birthday and saw this recipe for a cupcake version. I omitted the cherries because he is not a big fan of them with this cake...lol. The cake mix size is not 18.25 oz pkg, but 15.25 oz. I do suggest draining the crushed pineapple. My first 12 of the 24 were a bit soggy. When I inverted the pan to take them out, after cooling a bit, the pineapple/brown sugar part stayed in the pan. I had to spoon it out and spread it back onto the tops of the cupcakes. Even with all my "difficulties" they tased AWESOME!
05/05/2019
I love it.
03/22/2016
These are so pretty and delicious too! I only made half a recipe, and used a regular yellow cake mix, rather than the pineapple one. Turned out nice and moist! Love them!
08/01/2020
Granddaughter and I made these scrumptious cupcakes using yellow cake mix. We didn't have maraschino cherries, so soaked dried cherries for 20 minutes in hot water to soften and used instead. Also added coconut and pecans to brown sugar. The only problem was sticking to the pan, not dropping out easily. Not sure if recipe adjustments contributed to that or not. But they tasted awesome. Will make again!!!
12/24/2015
Fab-u-lous!!!!!! These were easy (if a little time consuming) to make. They will be a hit at work tomorrow. Only thing I did differently was use honey butter, and that's just because I had some in the fridge.
02/11/2019
Didn't have all the pineapple juice so I added some. Orange juice about 1/3 cup. Everyone loved them
03/12/2017
This turned out really well! I made only minor changes similar to what others suggested. I couldn't find pineapple cake mix (and I thought that would be too sweet, anyway), so I used a "butter" cake mix--this came out so light and fluffy, not like a box mix at all! I made my cakes in large muffin cups, but because I only had 1 6-muffin pan, I also had to use a small loaf pan (baked about 25 and 35 minutes, respectively). I added a bit of coconut to the topping and pretty much did everything else the same, although I cooled the cakes more like 10-15 minutes, and they slid out of the pans easily. Very good and will definitely make again!
08/22/2018
I made it and friend are still asking for more.
09/28/2014
Moist and delicious! I made these in a jumbo muffin pan (6 cakes) and also got mini-loaf pans (3). I used the juice from a drained 8-oz can of crushed pineapple and added a small can of pineapple juice and enough water to equal 1 1/3 cups. I did cut back on a few things. I used less butter (~1/4 cup), swirling around pan around to coat. Also, only sprinkled in a couple scant tsps of brown sugar over the butter, then added a few pieces of the chopped maraschino cherry and a few tsp of the crushed pineapple. The loaf pans slipped right out with fruit mixture intact (probably because more cake was covering them). A little difficulty getting out from muffin pans but just scraped out what was left in pan and reapplied to cake. Giving some to my sister to take back to her family when she visits. Nice to give individual cakes...thanks Bri!
05/06/2015
This is good basic recipe. I made them with the pineapple tid bits and they were good for a cake mix recipe.
08/08/2015
Make in custard cups and big muffin pan. Came out great and delish!
12/27/2019
Such a hit in every reunion! a little time consuming but totally worth the time.
07/31/2021
I noticed the photo here has changed, I used the crushed pineapple but the pic shows chunks. I lost one , it wouldn't come out of the pan. Also I lost LOTS of the brown sugar in the bottoms of the pan. I think crushed was too watery for this recipes. They came out pretty good although.
12/26/2021
Made these for the holidays, and they were loved by all! In addition to being delicious, they make a great presentation. I followed the recipe, but substituted the oil with apple sauce. Thank you for this recipe!
04/14/2019
I used yellow cake mix instead of pineapple and avocado oil instead of canola. And I didn't have any crushed pineapple so I used two large cans of rings. They were to die for! I made them two weeks ago for a potluck at work and just got done making another batch right now. They were that good!
04/06/2014
good stuff!
Source: https://www.allrecipes.com/recipe/220808/pineapple-upside-down-cupcakes/
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