Hawaiian Cupcakes

You are here: Home » Hawaiian Cupcakes

Another great cupcake recipe using cherries!

A macro photo of a Maraschino cherry, taken wi...

(Photo credit: Wikipedia)



  • 1 box Pineapple Supreme cake mix
  • brown sugar
  • 1 medium jar Maraschino Cherries, drained and cherries dried
  • 1 large can pineapple tidbits, drained and dried
  • ½ cup pecan bits
  • ¼ cup sweetened coconut, oven toasted until golden
  • Butter



Heat oven to 350 degrees F. Mix pineapple cake mix according to box directions. Liberally butter cupcake pans leaving a scant 1/8 tsp. of butter in the center of each cup. Sprinkle 1/2 TBSP. brown sugar into bottom of each buttered cup. On top of the brown sugar arrange 4 pineapple tidbits, in a spoke-like pattern and place a cherry in the center. Sprinkle pecan bits and coconut over the fruit. Spoon cake mix on top, filling each cup half way. Bake. for 18-20 minutes. When removed from oven invert on a wire rack. Let cool in pan for 3 minutes. Gently lift pan off of the cupcakes and leave to cool completely.

Forget about the nightmare cleaning your mini donut pan. Silicone bakeware is much easier to clean than traditional metal or aluminum bakeware. The nonstick qualities of silicone will make cleanup a breeze, no more scrubbing for hours. Silicone bakeware can be cleaned in the dishwasher and you’ll never have to buy paper muffin liners again. The Belgoods Bakeware 12-cup mini donut hole pan in vibrant orange measures 11.4 x 7.9 x 1 inches. They store very conveniently and won’t dent like metal bakeware can. You can drop it without having to worry that it might break like glass or ceramic bakeware can. These characteristics also make it less hazardous to use, because you do not have to be concerned about sharp edges or broken parts. Visit our Amazon page for more details: amazon.com/Silicone-Mini-Donut-Pan-Unbreakable/dp/B00GO2WKG0/.


If you like this, feel free to share it:


Visit Amazon