Pineapple Upside Down Cupcakes

Although the term “upside down cake” wasn’t used much before the middle of the 19th century, the style of baking dates back to the Middle Ages. Early recipes for fruit upside down cakes were prepared in cast iron skillets on stove tops and were traditionally made with apples, cherries and other seasonal fruit. In 1903, Jim Dole created a method for slicing and canning pineapple. Soon after, pineapple upside down cakes started appearing on American kitchen tables everywhere. In 1925, the Hawaiian Pineapple Company (now known as Dole) held a recipe contest, seeking creative ways to prepare pineapples. Over 60,000 recipes were submitted, 2,500 of which were for Pineapple Upside Down Cake. Dole capitalized on the popularity of this recipe by running a national ad campaign in 1926, featuring Pineapple Upside Down Cake, thus making it a pop icon. It even has its own food holiday: April 20 is National Pineapple Upside Down Cake Day. Even though, it’s only January, it’s never too early to serve up a little history, especially if you’re serving it up in a “little” way. This cupcake version puts a modern spin on an American Classic.  

Instead of canned pineapple (as shown in pic), substitute 2 packages of snack cups (as shown below).

 

You'll need 2 packages (for a total of 8 snack cups)

The last time I made these, I made some changes, but didn’t write them down. I just figured I would remember the next time I made them. Of course, I forgot. So, right off the bat, I will fill you in on some helpful tips. My original intention with these cupcakes was to have a floral pattern design on the top, made out of the tidbits (but, I blew it). Although you can use canned pineapple tidbits, they are a tad too large to make this pattern in the well of the cupcake tin, and you will have to trim them a bit to fit the cherry half in the middle (unless you're not going for a flower patterned top). Pineapple tidbit snack cups work so much better because they are smaller in size and easily fit to create the pattern. (A photo below will show what I had intended them to look like when finished.)

Tip No. 2: If you choose to add chopped pecans, don’t mix in with the brown sugar; instead sprinkle over the pineapple "after" patterned in the cup. This way when you invert the cake, the nuts will be under the tidbits and not on top of them. As you read on, you will understand better what I mean by this.

Preheat oven to 350° F.  Grease cupcake tins. (I use Baker’s Joy spray.)  Do not use paper liners.


Cut cherries in half. Chop pecans, if using.

In small bowl, combine brown sugar and melted butter. Stir until blended. If you are using chopped nuts, do NOT add in with sugar and butter (as I mistakenly did in image below). 

Spoon into prepared cupcake wells (about 1 rounded teaspoon of mixture per cupcake).

Drain pineapple tidbits, reserving the juice. Place tidbits in a spoke pattern in each cupcake well (7 tidbits per cupcake well). It will resemble a flower pattern. Place a cherry half, cut side up, in the center of each. If adding chopped nuts, now would be the right time to add. Sprinkle nuts over pineapple in cups. 

From image below, you can see the floral pattern I "would have had" on the top of each cupcake if I had remembered to add the chopped nuts later (instead of adding it in with the sugar and butter). Alas, my chopped nuts covered the pattern when inverted.

In large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. If you don't have a full 1-1/3 cups of reserved juice, make up the difference by adding water (so you still end up with 1-1/3 cups of liquid). Beat on low speed for 30 seconds to blend. Increase speed to medium and beat for 2 minutes more.

Spoon over pineapple in cups, without going all the way to the top (about 7/8 full). When done, you will probably have a little cake mix leftover.

Bake for 18 to 22 minutes, or until a wooden pick inserted near center comes out clean. 

Cool for about 5 minutes, or until cool enough to handle. When cool invert cupcakes onto serving platter.

Although, I messed up with the flower design I had planned on in the final result, the cupcakes still came out moist and delicious!

PINEAPPLE UPSIDE DOWN CUPCAKES
Source: Adapted from Dole.com recipe
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 packages (4 cups per pack) pineapple tidbit snack cups, drained, reserving juiceor substitute 2 cans (20-ounces each) pineapple tidbits, drained, reserving juice
• 1/3 cup butter, melted
• 2/3 cup packed brown sugar
• 1 package (18.25 ounces) pineapple cake mix, or substitute yellow cake mix
• 12 maraschino cherries, halved   
• 3 large eggs
• 1/3 cup canola oil (or vegetable oil)
• 1-1/3 cups reserved pineapple juice (add water if needed to measure 1-1/3 cups liquid)
• 2/3 cup chopped pecans (optional)

DIRECTIONS:

1. Preheat oven to 350° F. Grease wells of cupcake tins.
2. Stir together melted butter and brown sugar. Evenly divide sugar mixture into cupcake wells (about 1
    rounded teaspoon per cupcake).
3. Drain pineapple; reserve juice.
4. Place pineapple tidbits in spoke pattern in cupcake well (7 tidbits per cup), leaving a space in center
    for cherry half.
5. Place a cherry half, cut side up, in center of arranged pineapple tidbits.
6. If adding chopped nuts; sprinkle over arranged pineapple, evenly distributing amongst all cupcakes.
7. In large bowl, combine cake mix, eggs, oil and reserved pineapple juice. Beat on low for 30 seconds to
    mix. Increase speed to medium and beat for 2 minutes more.
8. Bake for 18 to 22 minutes, or until wooden pick inserted in center comes out clean.
9. Cool 5 minutes. Loosen edges and invert onto serving platter.

Yield: 24 cupcakes