A perfect little pineapple upside down cupcake. Everyone can have their own mini cake in a cupcake form. These are so easy to prepare and come out moist and delicious. Enjoy every pineapple bite!
These gems are a variation of our very popular pineapple upside down cake. Just a few changes in the added ingredients but, both are made with a cake mix and seltzer. A great way to cut calories and fat. Look how pretty they turned out. Great for company or easy enough to make for your family during the week.
Lightened Up Pineapple Upside Down Cake
Makes 8 large cupcakes
Cake batter –
- 1 box yellow or golden butter cake mix
- 1 full can plain seltzer
- 1 tbsp. pineapple juice or lemon juice
- 4 ounce jar baby food applesauce
- 1 1/2 level tsp. baking powder
- 1/4 tsp. salt
- 8 pineapple rings packed in juice only, cut just a little to fit into large muffin tins (place between paper towels to dry off completely)
- 1 tsp vanilla extract
- 8 maraschino cherries, dried between paper towels
- pineapple juice from can
- 4 tbsp. unsalted butter melted and cooled
- 1/2 cup brown sugar
Preheat oven to 350 degrees, spray a large muffin pan with cooking spray. Either plain or with flour. Set aside until ready.
- In a large mixing bowl, add cake mix, whisk to make sure all lumps are gone. Add in baking powder and salt, mix again.
- Add in seltzer, juice, vanilla, and applesauce. Using a rubber spatula, mix until all is combined. Make sure you dig to the bottom of the bowl to get any remaining dry ingredients incorporated. If the batter is a little too thick, add some of the pineapple juice from the can one tablespoon at a time. Just until the batter is smooth, still thick but pourable. Kind of like pancake batter. Set aside while you make the glaze.
- Melt butter, let cool for a few minutes, add in brown sugar and mix well.
- Take about 1 tbsp. add to the bottom of each cup. Then, add the cut pineapple ring with the one cherry. Do this with all 8 cups.
- Using a large ice cream scoop or small ladle, pour batter into 8 large muffin cups a little past 3/4 to the top. Place muffin tins onto a cookie sheet which you lined with tin foil and place in oven.
- Bake for about 18 to 25 minutes or until tops are golden and a toothpick comes out clean or with dry crumbs. Don’t poke toothpick to the bottom, just half way into the cupcake for accurate reading. You may need to put back in for a few more minutes. All ovens are different.
- Take out when done and let cool on wire rack for about 20 to 30 minutes. Take a butter knife and go around each cupcake to loosen any edges. Invert pan and tap a few times on the bottom of each cup right onto the cooling rack. They should all pop out perfectly! If you are missing a cherry, just replace it. Look how pretty they turned out.