Pineapple Pull Apart Cupcake Cake Recipes

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PINEAPPLE CUPCAKES



Pineapple Cupcakes image

Make and share this Pineapple Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 cup flour
1 1/2 teaspoons baking powder
1 pinch salt
3/4 cup granulated sugar
1/3 cup vegetable oil
1 egg
1/2 cup low-fat milk
1 cup drained pineapple chunk, cut in half

Steps:

  • Preheat oven to 350°F Line muffin pan with paper liners.
  • In a small bowl, mix together flour, baking powder and salt.
  • In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
  • Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.

BEACH TOWEL PULL-APART CUPCAKE CAKE



Beach Towel Pull-Apart Cupcake Cake image

Channel your inner beach bum with this beachy dessert (no sand included!). It's worth tracking down a bench scraper (a flat and rectangular metal baking tool) to help smooth out the buttercream blanket design.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 24 servings

Number Of Ingredients 6

10 cups white buttercream or frosting
Yellow gel food coloring
Orange gel food coloring
Turquoise gel food coloring
24 of your favorite cupcakes
Four 2-inch pieces blue sour gummy candy strips, such as Sour Belts

Steps:

  • Color about 2 cups buttercream yellow. Color about 2 cups buttercream orange. Color about 2 cups buttercream turquoise. Transfer each color as well as the remaining 4 cups white buttercream to pastry bags fitted with large plain round tips.
  • Arrange a 4-by-6 rectangle of cupcakes. Cover all the cupcakes with about half the white buttercream and spread to cover. Chill the cupcakes until the frosting is firm, about 15 minutes. Starting at one of the top corners the rectangle, pipe horizontal lines in different colors and thicknesses, keeping the lines as straight as possible. Reserve about a quarter of each frosting to decorate the top.
  • Use a bench scraper (a flat and rectangular metal baking tool) to flatten and smooth the buttercream: With a gentle amount of pressure, drag the bench scraper along the buttercream in the same direction as the stripes, making sure to clean it after each swipe. Pipe an orange pair of flip flops on the blanket and make the strap with sour belts. Pipe a white outline of sunglasses and fill in the lens with blue. Pipe a white sunscreen bottle on the blanket. Decorate the sunscreen bottle as desired.

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

Taken from the Duncan Hines website (credited to Stacy3099), these were a hit at our Thanksgiving gathering. Be forewarned: this made 24 regular sized cupcakes AND 12 mini cupcakes (

Provided by alligirl

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 7

1 duncan hines pineapple supreme cake mix
oil, and eggs called for on cake mix box
pineapple juice, in place of water called for on box (you don't have to use pineapple juice, I just think it enhances the flavor!)
1 (20 ounce) can pineapple tidbits (save the juice!)
1 1/2 cups light brown sugar
1/2 cup butter, melted
24 maraschino cherries

Steps:

  • Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
  • Melt the butter.
  • Spray cupcake pan with cooking spray. (Do not use paper liners!).
  • Place one teaspoon of melted butter in the bottom of each cup of the pan.
  • Add one tablespoon of brown sugar on top of the melted butter.
  • Place one cherry in the center.
  • Scatter the tidbits around the cherry to form a circle.
  • Add cake mix on top of the pineapple. (3/4 full).
  • Bake for 18-20 minutes or until cupcakes are cooked.
  • Let the pan cool on a cooling rack for about 5 minutes.
  • Run a knife along the inside edge.
  • Invert cupcake pan on the cooling rack.
  • Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.

PINEAPPLE UPSIDE DOWN CUPCAKES



Pineapple Upside Down Cupcakes image

Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!

Provided by Bri

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 10

cooking spray
½ cup butter, melted
1 ½ cups brown sugar
24 maraschino cherries
1 (20 ounce) can crushed pineapple
1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
3 eggs
1 ⅓ cups pineapple juice
⅓ cup vegetable oil
1 tablespoon confectioners' sugar for dusting, or as needed

Steps:

  • Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  • Spray 24 muffin cups with cooking spray.
  • Line a work surface with waxed paper.
  • Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  • Spoon 1 tablespoon brown sugar in each muffin cup.
  • Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  • Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  • Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  • Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  • Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 38.6 g, Cholesterol 33.4 mg, Fat 9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 174.1 mg, Sugar 28.4 g

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.

Provided by By Jessica Walker

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 7

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Steps:

  • Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
  • Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

Just like the cake but in cupcake form. Just as good, yet smaller and healthier portions than a whole piece. Just be sure to eat it upside-down.

Provided by Mrs.Joe Jonas

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup water
½ cup vegetable oil
3 eggs
1 (12.5 ounce) can pineapple tidbits in juice, drained and juice reserved
1 cup brown sugar, or as needed
½ cup butter, melted
1 (16.5 ounce) can pitted cherries, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.
  • Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 56.2 g, Cholesterol 67.6 mg, Fat 22.2 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 315.7 mg, Sugar 42.5 g

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