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!
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Banana Upsidedown Cake. Instead of pineapples, place thin slices of bananas in the bottom of your muffin tin.
- Cherry Pie Cake. Swap out the pineapple for a scoop of cherry pie filling. So tasty!
- Cinnamon Pecan Cake. Add cinnamon to the batter, fill cups with pecans and a drizzle of caramel ice cream sauce, instead of pineapple.
Get the Tools
Bake like a pro. To make these pudding cakes, you’ll need a Good Cook Nonstick Texas Muffin Tin, Ceramic Mixing Bowls and a set of Classic Spatulas. Find all of these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.
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Pineapple Upsidedown Pudding Cupcakes
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- • 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
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!
- Serving Size: 8