Pineapple Upside Down Cupcakes


PREP TIME:10 minutes

COOK TIME:20 minutes


TOTAL TIME:40 minutes


  • 1 box (16 oz.) Pillsbury sugar free yellow cake mix
  • 1 cup water
  • 3 eggs
  • 1/3 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 Tbsp light butter made with canola oil or any light butter, melted
  • 3 Tbsp zero point brown sugar sweetener ( Lakanto Golden Monkfruit Sweetener) or regular brown sugarh
  • 1 can (16 oz.) pineapple chunks in 100% juice, drained
  • 16 maraschino cherries, halved
  • Fat free cool whip and maraschino cherries, optional for garnish


  1. Preheat oven to 350 degrees.
  2. Spray 16 muffin cups with no-stick cooking spray. Set aside.
  3. In a large mixing bowl combine sugar free cake mix, water, eggs, unsweetened applesauce, and vanilla extract. Whisk until blended.
  4. Combine melted light butter with regular brown sugar sweetener in a small bowl. Stir until smooth.
  5. Spoon about 1 tsp of the sugar mixture into each prepared muffin cup.
  6. Top with 3-4 chunks of pineapple and 1/2 cherry in the middle of the pineapple chunks.
  7. Evenly fill each muffin cups with cake batter.
  8. Bake 20 minutes or until a toothpick inserted into center of cupcakes comes out clean.
  9. Let them cool for 10-15 minutes before gently flipping them over onto a clean surface.
  10. Top each cupcake with cool whip and a cherry for an additional point, if desired.
Makes 16 cupcakes
4 Points® per cupcake

Nutrition Information:



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