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Dessert for 24

Pineapple Upside Down Cupcakes

$2.04for 430 minServes 24

These cupcakes bake yellow cake over buttery brown sugar, pineapple, and cherries before being turned out warm.

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Butter$0.40/oz typical4 oz$1.60Typical price
Cherries$4.99/lb typical0.45 lb$2.25Typical price
Canned fruit$0.12/oz typical20 oz$2.40Typical price
Cake, pancake and baking mixes$0.18/oz typical15 oz$2.75Typical price
Total for the servings shown$12.23

Pantry staples you likely have

Syrups, molasses, powdered sugar

Not included in the cost.

Swaps

  • Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
  • 30 minstart to table
  • Easydifficulty
  • 24servings as written
  • $typical cost tier

AmericanVegetarianKid-friendlyBudgetDessertsFall

Typical price

$0.51 per serving$2.04 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups brown sugar
  • 24 maraschino cherries
  • 1 can (20 oz) crushed pineapple or pineapple tidbits
  • 1 package (15 1/4 oz) yellow cake mix
  • powdered sugar for dusting (optional)

Steps

  1. Heat the oven to 350 F and grease a 24-cup muffin pan with cooking oil.
  2. Melt the butter, stir in the brown sugar, and divide the mixture among the muffin cups.
  3. Add one cherry and a spoonful of pineapple to each cup.
  4. Stir the cake mix with the pineapple juice and enough water to make a thick batter.
  5. Divide the batter among the cups and bake for 20 minutes, until the cakes are firm.
  6. Cool the cupcakes for 5 minutes, then turn them onto a tray.

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