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I tend to eat gluten-free because I have an intolerance toGluten. This holiday, I decided to make this gluten-free pineapple upside-down cupcakes for my brother's in-laws. Over the years, I have been known for making pineapple upside-down cake often because it is a dessert everyone loves.It's so easy to make, but all the gluten was doing a number on my stomach. So, this is how I made agluten-free cupcakes recipe. Try them and share!
Jump to:
- Ingredients
- Equipment needed for this recipe
- Instructions
- Tips
- Reveal
- Gluten Free Pineapple Upside Down Cupcake Recipe Card
Ingredients
1 box Gluten Free yellow box cake mix (or use the Gluten Free yellow recipe that would make one cake) This is the one I used:Betty Crocker Gluten Free Yellow Cake Mix, 15-ounce Boxes (Pack of 6)(This link gives you 6 of them.)
1 jar of Maraschino Cherries
2 cans of the Pineapple Chunks (7 per extra large muffin tin) or slices - If you do use the pineapple slices from the can, cut out a part of the pineapple slice to fit it in the cupcake tin. That works well, too.
⅓ cup Unsalted Butter
⅔ cup packed Brown Sugar
2 large non-stick Muffin Pans
Equipment needed for this recipe
There are a few things you will need for this recipe. An extra large jumbo muffin tin and a saucepan to melt the butter and brown sugar. I don't recommend using the silicone ones. They will be too weak to hold the batter and pineapples. Below are some I found on Amazon (affiliate).
Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.
Instructions
Preheat oven to 350 degrees. Then, I sprayed each cupcake pan hole with a nonstick spray. Make sure that it is completely oiled. I was sure to go up the sides so the cake doesn't stick.
I then melted the butter and mixed in the brown sugar in a saucepan. Don't burn the butter.
Pour the brown sugar mixture into each muffin area evenly. Then, I added 7 pineapple pieces (about 7 pieces for this extra large muffin tin) and 1 full-size cherry and pressed it into the brown sugar.
Note: If you do use the pineapple slices from the can, cut out a part of the pineapple slice to fit it in the cupcake tin. That works well, too.
Here is a close-up of what I did.
This image shows the cooked pineapple upside-down cupcakes.
Bake for 20-25 minutes or until the cake batter is not sticking to the toothpick.This is how it looks.
Let cool for 10 minutes, and take a knife and separate the outer edge of the cupcake to separate from the pan.
Then, use a cooling rack, place the top over the muffin, and turn it over. The cupcakes should fall right out after they are cool.
Let cool completely, or eat warm; your choice.
Tips
Be sure to spray the entire muffin opening, even up the sides, to ensure it releases when it is finished cooling.
Reveal
Here is the finished product. Doesn't it look delicious? They look so cute, too. The large muffin tin would not work. You must use the extra large size.
If you want to print the recipe, here it is.
Gluten Free Pineapple Upside Down Cupcake Recipe Card
Rate this recipe
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29ratings
October 16, 2023
bySabrina Quairoli
Cuisine American
Category Dessert Recipes Gluten Free Recipes Recipe
Persons
12
Serving Size
1 cupcake
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 box Gluten Free yellow box cake mix
- 1 jar of Maraschino Cherries
- 2 cans of the Pineapple Chunks or slices with a part of it cut out to fit in to the cupcake tin
- ⅓ cup of Unsalted Butter
- ⅔ cup packed Brown Sugar
- 2 large non-stick Muffin pans
Instructions
- Preheat oven to 350 degrees.
- First, I sprayed each cupcake pan hole with a nonstick spray. I was sure to go up the sides, so the cake doesn't stick.
- I then melted the butter and mixed in the brown sugar in a saucepan. Don't burn the butter.
- Pour the brown sugar mixture into each muffin area evenly. Then, I added 7 pineapples pieces (about 7 pieces for this extra large muffin tin) and 1 full-size cherry and pressed it into the brown sugar.
- Follow instructions on the box and make the batter. With a large spoon, add the batter to the top of the pineapples and cherries. Slowly add the batter so the pineapples or cherry do not move inside.
- Bake for 20-25 minutes or until the cake batter is not sticking to the toothpick.
- Let cool for 10 minutes, take a knife, and separate the outer edge of the cupcake from the pan.
- Then use a cooling rack and place the top over the muffin and turn it over. The cupcakes should fall right out.
- Let cool completely or eat warm, your choice
Calories
320
13%
Fat
8.6 g
12%
Saturated
4.0 g
20%
Carbs
58 g
19%
Protein
2.8 g
Fiber
1.3 g
4%
Sugar
17 g
Sodium
312 mg
13%
Trans fat
0.2 g
Cholesterol
17 mg
5.7%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tags
Cake,
Cupcake,
Dessert,
Fruit,
Meals,
Pineapple,
quick recipes,
Weeknight
©2024 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli
Visit our other gluten-free recipes!
- Chicken Cacciatore in the Slow Cooker
- Homemade Gluten Free Cauliflower Tots Recipe
- Healthy Egg White Muffins Recipe with Broccoli roasted peppers and onion {dairy-free, gluten-free}
- Gluten Free Banana Chocolate Chip Waffles Recipe
Here is an image with all the tasks in it. Feel free to share.
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