Description
Gluten Free Pineapple Upside Down easy recipe using butter and box cake mix.
Ingredients
- 1 box Gluten Free yellow box cake mix
- 1 jar of Maraschino Cherries
- 2 cans of the Pineapple Chunks (Affiliate Link) or slices with a part of it cut out to fit in to the cupcake tin
- 1/3 cup of Unsalted Butter
- 2/3 cup packed Brown Sugar (Affiliate Link)
- 2 large non-stick Muffin pans
Instructions
- Preheat oven to 350 degrees.
- First, 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 (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 pineapples pieces (about 7 pieces for this extra large muffin tin) and 1 full-size cherry and pressed it into the brown sugar (Affiliate Link).
- Follow instructions on the box and make the batter. With a large spoon, add the batter to the top of the pineapples and cherries. Slowly add the batter so the pineapples or cherry do not move inside.
- Bake for 20-25 minutes or until the cake batter is not sticking to the toothpick.
- Let cool for 10 minutes, take a knife, and separate the outer edge of the cupcake 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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320.54 kcal
- Sugar: 17.54 g
- Sodium: 312.81 mg
- Fat: 8.63 g
- Saturated Fat: 4.05 g
- Trans Fat: 0.21 g
- Carbohydrates: 58.85 g
- Fiber: 1.31 g
- Protein: 2.82 g
- Cholesterol: 17.26 mg