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Originally Posted On: https://www.goodcook.com/recipes/pineapple-upside-pudding-cupcakes
Take the classic Pineapple Upsidedown cake, add a packet of coconut pudding, then pop it into muffin tins and you’ve got this gorgeously simple recipe homemade without any muss or fuss! The cupcakes are cooked in a rich, brown sugar caramel sauce, with the cake texture-rich and sweet–a perfect pudding cake. And, you’ll never know it all starts with a box mix!
- serves:
- difficulty: Not set
- prep: 15 minutes
- type: Not set
- total time: 40 minutes
Ingredients
- 1 box yellow cake mix
- 1/2 cup melted butter + 8 TBSP butter
- 4 eggs
- 1/4 cup buttermilk
- 1 package instant pudding powder mix, coconut cream flavor
- 1 teaspoon cinnamon
- 1 teaspoon almond extract
- 1 cup brown sugar
- 8 pineapple rings
- 8 maraschino cherries
directions
- Preheat oven to 350 degrees.
- In a stand mixer or large bowl, mix together the yellow cake mix, 1/2 cup of melted butter, 4 eggs, buttermilk, instant pudding mix, cinnamon, and almond extract. Mix until smooth and all ingredients are incorporated.
- Spray muffin tins generously with nonstick baking spray (the sort with flour added), then place a tablespoon of butter and 2 tablespoons of brown sugar into the bottom of each of the prepared muffin cups. Gently place a marachino cherry into the center of the muffin cup, then place a pineapple ring on top of the cherry. Spoon batter on top of the pineapple slices, filling each cup with batter while leaving about 1/4″ space at the top of each muffin cup.
- Bake in preheated oven for 21-26 minutes, or until the tops of each cupcake spring back when touched lightly. Remove cupcakes and cool for about 3-5 minutes, then immediately dump them onto a cooling rack, transfer to plates, serve and enjoy