Gluten Free Pineapple Upside Down Cupcake Recipe

I tend to eat gluten-free because I have an intolerance to Gluten.  This holiday, I made this gluten-free pineapple upside-down cupcakes for my brother's in-laws.  Over the years, I have been known for making pineapple upside-down cake often because it is a dessert everyone loves. It's so easy to make, but all the gluten did a number on my stomach. So, this is how I made a gluten-free cupcake recipe. Try them and share!

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• Ingredients
• Equipment needed for this recipe
• Instructions
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Ingredients

One box Gluten Free yellow box cake mix (or use the Gluten Free yellow recipe that would make one cake)  This is the one I used: Betty Crocker Gluten Free Yellow Cake Mix, 15-ounce Boxes (Pack of 6) (This link gives you 6 of them.)

One jar of Maraschino Cherries

2 cans of the Pineapple Chunks (Affiliate Link) (7 per extra large muffin tin) or slices - If you use the pineapple slices (Affiliate Link) from the can, cut out a part of the pineapple slice to fit it in the cupcake tin. That works well, too.

⅓ cup Unsalted Butter

⅔ cup packed Brown Sugar (Affiliate Link)

2 large non-stick extra large jumbo muffin tin (Affiliate Link)

Equipment needed for this recipe

You will need a few things for this recipe: an extra large jumbo muffin tin (Affiliate Link) and a saucepan to melt the butter and brown sugar (Affiliate Link). I don't recommend using silicone muffin pan. They will be too weak to hold the batter and pineapples. Below are some I found on Amazon (affiliate).

Extra Large Jumbo Muffin Pan Nonstick 6 cup

Buy Now →

Extra Large Jumbo Muffin Pan Wilton Non-Stick 6 Cup (2)

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(Affiliate Link)

Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.

Instructions

Preheat oven to 350 degrees. Then, I sprayed each cupcake pan hole with a nonstick spray. Make sure that it is completely oiled. I was sure to go up the sides so the cake doesn't stick. 

I then melted the butter and mixed in the brown sugar (Affiliate Link) in a saucepan. Don't burn the butter.  

Pour the brown sugar (Affiliate Link) mixture into each muffin area evenly.  Then, I added 7 pineapple pieces (about 7 pieces for this extra large muffin tin) and 1 full-size cherry and pressed it into the brown sugar (Affiliate Link). 

Note: If you do use the pineapple slices (Affiliate Link) from the can, cut out a part of the pineapple slice to fit it in the cupcake tin. That works well, too.

Here is a close-up of what I did. 

This image shows the cooked pineapple upside-down cupcakes.

Bake for 20-25 minutes or until the cake batter is not sticking to the toothpick. This is how it looks. 

Let cool for 10 minutes, then use a knife to separate the outer edge of the cupcake from the pan.  

Then, use a cooling rack, place the top over the muffin, and turn it over. The cupcakes should fall right out after they are cool.

Let cool completely, or eat warm; your choice.  

Tips

Be sure to spray the entire muffin opening, even up the sides, to ensure it releases when it is finished cooling.

Reveal

Here is the finished product. Doesn't it look delicious? They look so cute, too. The large muffin tin would not work. You must use the extra large size.

 If you want to print the recipe, here it is.

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