Dessert

Pineapple Upside Down Cupcake is for Dessert.

Pineapple Upside Down Cupcake takes 15 minutes to prepare.

Pineapple Upside Down Cupcake takes 20 minutes to cook.

Pineapple Upside Down Cupcake makes 6 servings.

The ingredients for Pineapple Upside Down Cupcake are:

Egg, fresh, whole, raw, 2 large (remove)
Granulated Sugar, 0.66 cup (remove)
Pineapple Juice, 0.25 cup (remove)
*Flour, white, 0.66 cup (remove)
Baking Powder, 1 tsp (remove)
*country crock Shedd's Spread, Calcium, Vit D 39% veg oil country crock Shedd's Spread, Calcium, Vit, 4 tbsp (remove)
*Domino Dark Brown Sugar (baking serving=1 cup), 0.66 cup (remove)

Here is how you make Pineapple Upside Down Cupcake:

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray. In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings. Serving Size: 6 cupcakesNumber of Servings: 6Recipe submitted by SparkPeople user MPETERSON2311.

The nutritional information for Pineapple Upside Down Cupcake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 276.6

• Total Fat: 5.1 g
• Cholesterol: 62.0 mg
• Sodium: 168.6 mg
• Total Carbs: 55.4 g
• Dietary Fiber: 0.4 g
• Protein: 3.6 g