These little Pineapple Upside-Down Cupcakes are just as cute as they are delicious! With the Easter holiday approaching, I thought back on what we used to eat at my grandma’s house for Easter dinner after church.
Somehow she’d always manage to throw together the BEST pineapple cake at the last minute. It was like she didn’t even have to think about what she was doing. It was from a box and she never read the directions or measured out any of the ingredients… but it always turned out phenomenal. I think Grandma always timed it at the very last minute so it would be piping hot from the oven when it was time for dessert.
I think if Grandma were here today, she’d sure enjoy these little Pineapple Upside-Down Cupcakes. I’ve seen them around online and have always thought they were so dainty… not to mention that everyone isn’t scrambling to get a slice of cake at the same time (like it used to be at Grandma’s).
It all starts with putting a spoonful of a brown sugar, butter and rum mixture in the bottom of a muffin tin that has been greased or sprayed with cooking spray.
Then place half of a maraschino cherry in the center and surround it with pineapple tidbits. Pour the batter over the top and bake… it’s as simple as that!