This lasagna dish layers noodles, red sauce, and meat with spinach, three kinds of cheese, and herbs.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- cooking spray
- ½ cup butter, melted
- 1 ½ cups brown sugar
- 24 maraschino cherries
- 1 (20 ounce) can crushed pineapple
- 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
- 1 ⅓ cups pineapple juice
- ⅓ cup vegetable oil
- 3 eggs
- 1 tablespoon confectioners’ sugar for dusting, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.
- Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.
- Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.
- Pour batter into the muffin cups, filling them to the top; do not overfill.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners’ sugar before serving.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 174 mg |
| Sugars | 28 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I think I will use less brown sugar next time and as mentioned by others will mix it with the butter, and maybe even the pineapple before putting it in the cups. I used only cherry 1/2s. I drained the can of crushed pineapple and took the excess moisture out of it so I had less pineapple topping. I used the juice in the cake mix. I made 6 giant and 12 regular cupcakes.
This recipe is GREAT! I had so many compliments! I may never make a full size cake again!
Love this recipe! I did use mostly the ring pineapple cut into 7 sections so I could form it on the bottom of the cupcake liner. I was a little low on the pineapple juice so I just added crushed pineapple until it got to the amount recommended. I also went bigger and used the premium baking liners. Today is my mother-in-laws 94th birthday so I am bringing them to her and the ladies that she has lunch with. Thank you!
Super easy to follow and make! Thank you! They came out perfect! Fluffy, slightly crispy and definitely sweet!
too much juice- I’ll know better if there’s a next time. Still tastes good tho. Look pathetic
I used my own vanilla cupcake recipe and just added the juice from the tinned pineapples so the inspiration was great! Thanks
Really liked how simple it was to make. I think next time I would drain off the juice from the crushed pineapple or use little pineapple tidbits instead! Will for sure make this again! Yum!
OK
Loved it made it with fresh pineapple from my neighbors yard. The whole neighborhood wanted the recipe. Especially the under thirty crowd,,,,!,,!! Sorry no pictures they went that fast!!
Easy to make, very good!
I couldn’t find crushed pineapple, so I used chunks and just broke them up myself. I used the juice from that can of pineapples and added maraschino cherry juice to make it equal the 1 1/3c that the recipe called for. They came out perfectly! I’m sure they will be a hit at the Luau today.
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!
These were delicious! The cake was very light and fluffy and the sweetness was just right. I will be making these again.
This is an excellent recipe. We had to use a gluten free yellow cake mix and it turned out perfect. Makes 24 delicious cupcakes so some were divided up and put in freezer. These would also be good for strawberry shortcake minus the brown sugar and pineapple.
So easy and a perfect amount of taste!! Love it making it again for a family dessert!!?
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!
This recipe is amazing! I use bobs red mill 1 to 1 flour and they come out perfect!
These were moist and very delicious! A big hit. I couldn’t find pineapple cake mix and used French vanilla. I took other reviewers suggestions and melted tge butter and mixed it with the brown sugar before spooning into the cupcakes pans. Many reviews said they had difficulty with the cupcakes releasing from the pans so I greased them liberally with butter and then sprayed them with Baker’s Joy. I used pineapple tidbits, which I felt made them look more like traditional pineapple upside down cake. I put the tidbits on top of the butter and brown sugar and then pushed the cherry through. I followed the ingredient proportions on the cake mix box because they no longer make 18 oz cake mixes; 1 cup pineapple juice, 1/2 cup oil and 3 eggs. I baked them 24 minutes, rotating them halfway through. I cooled them 10 min. I laid out parchment paper, loosened the cupcakes where there was a slight overrun and inverted them onto the parchment. They released without a hitch and everyone loved them. This one is a keeper!
Very easy and delicious!!!
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.
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.