Enjoy a taste of island living with these Coconut Pineapple Upside Down Cakes. Flavored with coconut rum, brown sugar and pineapple juice, these pineapple upside down cupcakes offer a little escape to paradise. Use the mega muffin pan to make several cakes for a luau party, summer shower or indoor beach party!
In medium bowl, stir together butter and brown sugar. Divide evenly among cavities. Cut each pineapple slice into eight pieces. Divide pineapple among cavities, 3-4 in each.
In large bowl, beat cake mix, eggs, vegetable oil, coconut rum, and pineapple juice with electric mixer on low speed 30 seconds. Scrape bowl. Beat on medium speed 2 minutes. Divide batter evenly among cavities, pouring over pineapple slices. Nonalcholic Substitution: Substitute pineapple juice for coconut rum.
Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Rotate pan halfway through baking. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
Top each with whipped cream and a maraschino cherry if desired.
Coconut Pineapple Upside Down Cupcakes is rated
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Rated 5 out of
So Yummy! Easy to make.I made according to directions, but used the pineapple juice in place of the rum. Also, I used cool whip in a pastry bag instead of the canned whipped topping. And, my cake mix was 16.25 oz. Not the 15 something in the directions. The only thing I had missing was the cherry on top. But will make sure I have them on hand next time.