Pineapple upside-down cupcakes
1/2 cbrown sugar, firmly packed
1/4 cbutter, melted
2 can(s)(8 oz) pineapple tidbits, drained
1/2 cpecans/walnuts, chopped
1 cwater, boiling
1 pkg(3 0z) lemon jello
1 pkgyellow cake mix
2 tsplemon zest, grated
12maraschino cherries, halved
How to Make Pineapple upside-down cupcakes
- Preheat oven 350F.
- MIX 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.
- ADD boiling water to dry jello mix. Stir 2 min until completely dissolved. Cool 10 min.
- BEAT 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.)
- BAKE 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.