Coconut Pineapple Upside Down Cupcakes

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!
Makes: About 24 cupcakes
Skill Level: None

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Step 1

Preheat oven to 350ºF.

Prepare mega muffin pan with vegetable pan spray.

Step 2

Drain pineapple slices, reserving ½ cup juice.

Step 3

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.

Step 4

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.

Step 5

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.

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1 can sliced pineapple (20 oz)

1/2 cup light rum (Coconut flavored)

Whipped Cream (for garnish, optional)

Maraschino cherries (for garnish. optional)

Coconut Pineapple Upside Down Cupcakes
Watch: Coconut Pineapple Upside Down Cupcakes

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