3-Ingredient Pineapple Upside Down Cookies – Irresistible Bliss
The ultimate tropical sweet treat for a fun party dessert! These pineapple upside-down cookies are easy to make with yellow cake mix, pineapple slices, and maraschino cherries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 can (20 oz) pineapple slices (drained & patted dry)
- Maraschino cherries (whole, without stems)
- Non-stick spray or butter (for greasing muffin tin)
Instructions
- Prep the muffin tin by spraying each cup with non-stick spray or coating with butter. Sprinkle a little brown sugar into each cup.
- Place one pineapple slice in each muffin cup, then press a cherry into the center.
- In a bowl, mix cake mix, eggs, and oil until combined into a thick cookie dough.
- Spoon the dough evenly over each pineapple slice, covering them without overfilling.
- Bake at 350°F (175°C) for 20–25 minutes until edges are golden. Let cool for 5 minutes, then invert onto a tray.
Notes
- Use a non-stick muffin tin for easy removal.
- Pat the pineapple slices dry to prevent excess moisture.
- Let the cookies cool slightly before flipping to avoid breaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg