Pineapple Dump Cupcakes
Easy pineapple dump cake style cupcakes made with crushed pineapple, cake mix, butter, and cherries for a gooey golden topping
PRINT PINServings 12
INGREDIENTS
Cupcakes
- 1 can crushed pineapple in juice 20 oz
- 1 box yellow cake mix 15.25 oz
- 1 cup unsalted butter melted
- 2 tbsp light brown sugar
- 12 maraschino cherries drained
- 1 tbsp pineapple juice optional for thinning batter.
Optional Toppings
- whipped cream
- toasted sweetened shredded coconut
- chopped pecans.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line a 12 cup muffin pan with paper liners
- drain maraschino cherries and set aside.
Assemble And Bake
- spoon about 2 tbsp crushed pineapple into each liner
- sprinkle about 3 tbsp dry cake mix over pineapple in each cup
- drizzle melted butter evenly over the dry mix in each cup and lightly press to moisten but do not fully mix
- sprinkle a little brown sugar over each cupcake and top each with a cherry
- bake until golden and set 18 to 22 minutes
- cool in pan 10 minutes then transfer to a rack to cool completely.
Notes
1. use pineapple chunks chopped small for more texture point add 2 tbsp shredded coconut or chopped pecans to each cup before baking point for less sweetness skip brown sugar point store airtight at room temperature 1 day or refrigerate up to 4 days and warm briefly before serving
Nutrition
Calories: 270kcal | Carbohydrates: 38g | Protein: 2g | Fat: 12g