“30-Minute Pineapple Upside Down Cookies – Irresistibly Easy Bliss”
A fun twist on a classic dessert—the ultimate sweet party treat!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box sugar cookie mix (plus ingredients it calls for)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 can pineapple slices (drained)
- Maraschino cherries
- Non-stick cooking spray
Instructions
- Spray a muffin tin with non-stick spray. Add 1 tsp melted butter and 1 tsp brown sugar to each muffin cup.
- Place one pineapple slice in each muffin cup, trimming if needed. Add a maraschino cherry in the center.
- Prepare the sugar cookie dough as directed on the package.
- Scoop about 2 tablespoons of cookie dough over the pineapple in each cup. Flatten slightly.
- Bake at 350°F (175°C) for 18–22 minutes until golden brown. Let cool 5 minutes, then flip carefully onto a tray. Serve warm.
Notes
- Trim pineapple slices if they are too large for the muffin cups.
- Let cookies cool slightly before flipping to avoid breaking.
- Serve warm for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg