Mini Pineapple Cherry Upside-Down Cupcakes (The Lighter Dessert That Still Gets Applause)

Sweet, sticky, and just the right size. These cupcake versions of a retro classic give you all the flavor without the post-dessert nap.

If you’ve ever wanted to make something that looks like you tried hard—but really didn’t—these cupcakes are it. They're lightened up with applesauce instead of oil, filled with fresh fruit, and baked into individual little showstoppers. Perfect for BBQs, baby showers, or Tuesday afternoons when you just want something cute.

Ingredients

• ½ fresh pineapple, diced

• 1 package of cherries, pitted and diced

• ½ cup unsalted butter

• 1 package white cake mix (like Betty Crocker Super Moist)

• ½ cup unsweetened applesauce

• 3 large egg whites

• 1 ½ cups brown sugar

• ¼ cup melted butter

• ¼ cup granulated sugar

Optional:

• Homemade whipped cream, for topping

• A little extra pineapple juice, if your fruit needs a boost

How to Make It

Step 1: Get Your Fruit Situation Together
Preheat oven according to your cake mix instructions.
In a small bowl, combine the diced pineapple and cherries. Add a bit of pineapple juice and the granulated sugar. Stir and let it all soak together while you prep the rest.

Step 2: Make the Cake Batter
Prepare the white cake mix according to package directions, but use applesauce instead of oil, and just the egg whites. Fold in the pineapple-cherry mixture. It’ll look colorful and smell like summer.

Step 3: Sweeten the Cupcake Pan
Spray a muffin tin with coconut oil or your go-to nonstick spray.
In each cup, spoon in 1 tablespoon of brown sugar and 1 tablespoon of melted butter. This creates that glossy, caramelized bottom you flip for (literally).

Step 4: Fill and Bake
Spoon about 2 tablespoons of batter into each cup. Don’t overfill—these babies rise.
Bake for about 25 minutes, or until golden brown and a toothpick comes out clean.

Step 5: Let Them Cool and Flip
Let the cupcakes cool in the pan for 5–10 minutes, then carefully run a knife around the edges and flip them onto a wire rack or tray. The fruit side should be on top now, glistening like it belongs in a bakery window.

Step 6: Top and Serve
Top with a dollop of whipped cream if you’re feeling extra. Serve warm, chilled, or straight out of the pan when no one’s looking.

Aunt Loretta’s Notes

• Don’t skip the brown sugar and melted butter base—it’s the whole point.

• These store well in the fridge and reheat beautifully in the toaster oven.

• You can use frozen cherries or canned pineapple if needed, just pat them dry.

• Want to get real healthy? Swap in a gluten-free cake mix and call it “clean eating.” Loretta won’t stop you.