Published 8/9/2024 Shredded coconut and coconut oil infuse the white cake with a sweet and nutty flavor while caramelizing the pineapple mellows out its natural tartness. Pair that with the brown sugar and almond extract for a delightful summertime treat. These cupcakes are SO yummy 😍 While you’re probably used to seeing this as a sheet cake (peep our Upside Down Peach Cake!), I LOVE the way it looks like cupcakes with a chunk of pineapple crowning each one! Not gonna lie, it also makes the cake a little easier to handle as it is a little sticky from all that yummy carmelized pineapple, so no worries about slicing and storing these little pieces of heaven. These upside-down cupcakes are bursting with flavor. I used pineapple juice instead of water for the cake mix, so you get that tart and sweet flavor in every bite. This cake is just as easy to make as a box mix, so don’t worry about a thing. Just follow the directions, don’t overmix, and remember to flip the cupcakes as soon as you take them out of the oven.
Pineapple Coconut Upside Down Cupcakes – What You’ll Need
Unsweetened Shredded Coconut: Little bites of coconut pepper on the cake for a lovely texture and flavor. Coconut Oil: Instead of butter, you’ll use coconut oil to add fat and a subtle coconut flavor! Almond Extract: This extract amplifies the nutty flavors of the coconut. Pineapple Juice: Using the pineapple juice instead of water infuses your batter with tropical flavor! Eggs: Adds structure and moisture while also working as a leavening agent for a fluffy cake. Brown sugar: You’ll toss the pineapple chunks in this for subtle sweetness. Pineapple chunks: They’re the literal crowning achievement of these cupcakes!
What kind of pineapples should I use?
For this recipe, we used one 20-oz. can of Del Monte pineapple chunks, which was enough for the pineapple juice and chunks needed. We recommend using canned pineapple instead of fresh, as canned pineapple is softer and has a better texture for the cake.
Where’s the maraschino cherry?
Since we used pineapple chunks instead of rings for the topping, we omitted the maraschino cherries, but that doesn’t mean you have to! You can use rings and pop a cherry in the center if you want that super classic look.
How to Make Pineapple Upside Down Cupcakes
Storing Pineapple Coconut Upside Down Cupcakes
These cupcakes should be stored in the refrigerator to maintain their texture and moistness. They’ll be good for up to 3 days after baking, so you can enjoy them for the entire weekend!
Pineapple Coconut Upside Down Cake Pairings
This super sticky and sweet cake is delicious served as is, but you can serve it warm from the oven with our Cookie Dough Banana Nice Cream or homemade Whipped Cream for a delicious take on å la mode. The fruity flavors of these cupcakes pair well with dessert wines like Moscato, semi-dry wines like Riesling, and most sparkling wines!
