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I tend to eat gluten-free because I have an intolerance to Gluten. This holiday, I decided to make 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 was doing a number on my stomach. So, this is how I made a gluten-free cupcakes recipe. Try them and share!
1 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.)
1 jar of Maraschino Cherries
2 cans of the Pineapple Chunks (7 per extra large muffin tin) or slices - If you do use the pineapple slices 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
2 large non-stick Muffin Pans
Equipment needed for this recipe
There are a few things you will need for this recipe. An extra large jumbo muffin tin and a saucepan to melt the butter and brown sugar. I don't recommend using the silicone ones. They will be too weak to hold the batter and pineapples. Below are some I found on Amazon (affiliate).
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.
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 in a saucepan. Don't burn the butter.
Pour the brown sugar 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.
Note: If you do use the pineapple slices 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, and take a knife and separate the outer edge of the cupcake to separate 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.
Be sure to spray the entire muffin opening, even up the sides, to ensure it releases when it is finished cooling.
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.
Visit our other gluten-free recipes!
Here is an image with all the tasks in it. Feel free to share.