• Cooking Time:
  • Servings: 16 to 18
  • Preparation Time:



  • 1 medium fresh pineapple (peeled, cored and finely chopped)
  • 1 cup red maraschino cherries (drained and finely chopped)
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons light corn syrup
  • 1 cup light brown sugar, packed
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 2 teaspoons vanilla
  • 1 cup sour cream


  • Preheat oven to 350̊ F.
  • Spray the inside of 18 standard muffin cups with nonstick spray.
  • Combine the pineapple and cherries in a small bowl.
  • Stir to blend and set aside.
  • In a small saucepan combine the butter, the corn syrup and the brown sugar.
  • Cook over a medium heat, stirring occasionally, until the butter melts and the sugar dissolves. Remove from heat and set aside.
  • In a medium bowl combine the flour, the baking powder, the baking soda and the salt. Whisk to blend and set aside.
  • Combine the eggs, the granulated sugar and the oil in a medium bowl.
  • Using an electric mixer, set on a medium speed, beat until the mixture is thick and cream colored. Gradually add the flour mixture, mixing well after each addition.
  • Stir in the vanilla and the sour cream.
  • Place a heaping tablespoon of brown sugar mixture in the bottom of each prepared muffin cup.
  • Cover the brown sugar, in each muffin cup, with some of pineapple-cherry mixture, Cover the pineapple mixture, in each muffin cup, with a scant 1/3 cup of cupcake batter.
  • The batter should come just to the top of the muffin cup.
  • Bake until the tops of the cupcakes are golden brown and a tester comes out clean, about 20 - 30 minutes. (When testing for doneness,do not insert the tester all the way down into the pineapple. Just test the cupcake itself.
  • Remove from oven and set pan(s), with cupcakes, on a rack to cool for 10 minutes.
  • Run the blade of a small, sharp knife around the edge of each cupcake to loosen.
  • Invert cupcakes on the rack.
  • Turn cupcakes pineapple side up and cool completely.
  • Do not use paper or foil liners for these cupcakes or the pineapple will not show.
  • Just be sure to grease the muffin cups very well.
  • If you have the patience these would make lovely mini cupcakes.
  • You will have to determine the amounts for each cup.
  • The recipe, as written, will make 16 - 18 full sized cupcakes depending on the size of the muffin cups.

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