1-Step 1: Get your pan and oven ready Start by preheating your oven to 350°F. Lightly grease a standard muffin tin with nonstick spray or a little butter. Since this dessert has a sticky topping, a well-coated pan makes a big difference when it is time to flip the cupcakes.

2-Step 2: Make the pineapple topping In a small bowl, mix the melted butter and brown sugar until combined. Spoon a small amount into each muffin cup, using about 1 tablespoon of the mixture per cup if you are making a full batch. Add a spoonful of crushed pineapple or one piece of pineapple tidbits to each cup, then place a maraschino cherry in the center. This is the part that gives pineapple upside-down cupcakes their signature look.

3-Step 3: Prepare the cake batter Follow the directions on the yellow cake mix box, but use pineapple juice in place of the water called for on the package whenever possible. This is a great trick because it adds extra pineapple flavor without making the recipe harder. Prepare the batter with the remaining ingredients listed on the box, then stir until smooth. Do not overmix, or the cupcakes can turn dense.

4-Step 4: Fill the muffin cups Spoon the batter over the fruit topping, filling each cup about two-thirds full. This gives the cupcakes room to rise without spilling over. If you are baking for a crowd, work in batches so every cupcake bakes evenly. For people who want a lighter dessert, you can slightly reduce the batter amount in each cup and still get a nice shape.

5-Step 5: Bake until set Bake for about 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Ovens can run hot or cool, so start checking near the 18-minute mark. The tops should be golden and spring back lightly when touched.

6-Step 6: Cool and invert Let the cupcakes cool in the pan for about 5 minutes. This part matters because the topping needs a little time to settle, but you do not want it to cool so long that the sugar sticks. Run a knife around the edges if needed, then place a wire rack or baking sheet over the pan and flip it carefully. The pineapple and cherry topping should sit beautifully on top.

7-Step 7: Finish and serve Once the cupcakes are flipped, let them cool a bit more before serving. Dust with powdered sugar if you want a pretty finish. These are lovely warm, but they taste great at room temperature too. If you are serving them for a party, you can plate them with extra pineapple pieces or a light drizzle of the reserved juice reduced into a glaze.