Pineapple upside-down cupcakes

Diane Davis

By
@davis2377

These seems perfect for the Luau-themes of the 50's.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
24
Prep:
30 Min
Cook:
15 Min
Method:
Bake

Ingredients

1/2 c
brown sugar, firmly packed
1/4 c
butter, melted
2 can(s)
(8 oz) pineapple tidbits, drained
1/2 c
pecans/walnuts, chopped
1 c
water, boiling
1 pkg
(3 0z) lemon jello
1 pkg
yellow cake mix
4
eggs
2/3 c
oil
2 tsp
lemon zest, grated
12
maraschino cherries, halved

Step-By-Step

1Preheat oven 350F.
2MIX sugar and butter in medium bowl. Stir in pineapple and nuts. Place cherry half, cut-side up in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture.
3ADD boiling water to dry jello mix. Stir 2 min until completely dissolved. Cool 10 min.
4BEAT remaining ingredients in large bowl with mixer until well blended. Add jello, mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
5BAKE 15-18 min. or until toothpick inserted in center comes out clean. Cool in pans 10 mins. Remove from pan to wire rack. Cool completely. Invert onto plates just before serving; remove paper liners.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Caribbean