pineapple upside-down cupcakes
(1 rating)
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I found this recipe in Kraft Foods and Family magazine.
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(1 rating)
yield
serving(s)
Ingredients For pineapple upside-down cupcakes
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1/2 cbrown sugar, firmly packed
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1/4 cbutter, melted
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2 can8 oz. pineapple tidbits in juice, drained
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1/2 cpecans, chopped
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12maraschino cherriess, halved
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1 cboiling water
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1 pkg3 oz. lemon flavored gelatin
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1 pkgyellow cake mix
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4eggs
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2/3 coil
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2 tsplemon zest
How To Make pineapple upside-down cupcakes
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1MIX: sugar and butter in medium bowl; stir in pineapple tidbits and nuts. Place cherry half, cut side up, in center of each 24 paper-lined muffin cups. Cover with pineapple mixture.
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2ADD: boiling water to gelatin mix; stir 2 minutes until completely dissolved. Cool 10 minutes.
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3BEAT: remaining ingredients in large bowl with mixer until well blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will be almost completely filled.)
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4BAKE: 15 to 18 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to wire cooling racks. Cool completely. Remove paper liners just before serving.
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