Pineapple Upside Down Rum Cupcakes

Adapted from Always Order Dessert. Makes 33.


Pineapple Upside Down

1 jar maraschino cherries

1(20oz) can pineapple slices

2/3 cup packed light brown sugar

5 tablespoons butter, melted

1. Cut cherries in half

2. Cut pineapple slices into chunks (8-16 each)

3. Stir brown sugar & butter together until combined

4. Lightly grease & flour muffin tins

5. Spread 1 tablespoon of brown sugar mixture into the bottom of each muffin well, then place 3-4 chunks of pineapple on top of that and a cherry in the middle


Rum Cake

1 ¾ cup all-purpose flour

¼ cup cornstarch

4 teaspoons baking powder

1 teaspoon salt

½ cup unsalted butter, room temperature

1 ½ cup sugar

3 tablespoons & ½ cup vegetable oil

1 (3.5 oz) box pudding mix

4 eggs

¾ cup whole milk

¾ cup pineapple coconut rum

1 tablespoon vanilla

1. Preheat oven to 325 degrees F

2. Whisk flour, cornstarch, baking powder, and salt together, set aside

3. In a stand mixer cream butter and sugar together until fluffy, approx. 3 minutes

4. Add flour mixture and 3 tablespoons oil, mix on med-low speed for 1-2 minutes, or until mixture looks like wet sand, then add pudding mix and beat until combined

5. Whisk eggs, milk, rum, and vanilla together, then add to flour mixture and beat on low until combined (2-3 minutes), mixture will be very thin!

6. Fill muffin tins ¾ full, and bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean


Butter Rum Syrup

½ cup sugar

¼ cup unsalted butter, melted/ HOT

1 tablespoon HOT water

3 tablespoons pineapple coconut rum

Pinch salt

1. Combine sugar, melted butter, and hot water, stir/ whisk until sugar is melted

2. Whisk rum and salt into mixture

3. Pour over warm cupcake

4. Cool the cupcakes in the muffin tin, gently run a plastic knife around the edges to loosen them from the tin, then turn over onto a wire rack

5. Brush with remaining syrup

posted 5/2/14


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