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
| Ingredient | Amount | Cost | |
|---|---|---|---|
| Butter$0.40/oz typical | 4 oz | $1.60Typical price | |
| Cherries$4.99/lb typical | 0.45 lb | $2.25Typical price | |
| Canned fruit$0.12/oz typical | 20 oz | $2.40Typical price | |
| Cake, pancake and baking mixes$0.18/oz typical | 15 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
- Heat the oven to 350 F and grease a 24-cup muffin pan with cooking oil.
- Melt the butter, stir in the brown sugar, and divide the mixture among the muffin cups.
- Add one cherry and a spoonful of pineapple to each cup.
- Stir the cake mix with the pineapple juice and enough water to make a thick batter.
- Divide the batter among the cups and bake for 20 minutes, until the cakes are firm.
- Cool the cupcakes for 5 minutes, then turn them onto a tray.
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