I tend to eat Gluten Free because I have an intolerance to Gluten. This Easter, 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 at Easter. 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!
Here are the ingredients:
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
1 – 2 cans of the Pineapple Chunks
1/3 cup Unsalted Butter
2/3 cup packed Brown Sugar
2 large non-stick Muffin Pans
Here are instructions on how to prepare this dessert.
Preheat oven to 350 degrees. Then, I sprayed each cupcake pan hole with a nonstick spray. 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.
Pour the brown sugar mixture into each muffin area. Then, I added 7 pineapples and 1 full-size cherry and pressed it into the brown sugar.
Here is a close up of what I did.
Bake for 20-25 minutes or until 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 and place the top over the muffin and turn it over. The cupcakes should fall right out.
Let cool completely or eat warm, your choice.
Here is the finished product. Doesn’t it look delicious?
If you want to print the recipe, here it is.
Here is an image with all the tasks in it. Feel free to share.
Here are some examples from Amazon of the products that would help you make this dessert:
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.