Pineapple upside-down cupcakes

Diane Davis


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


☆☆☆☆☆ 0 votes

30 Min
15 Min


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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
2/3 c
2 tsp
lemon zest, grated
maraschino cherries, halved

How to Make Pineapple upside-down cupcakes


  • 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.

Printable Recipe Card

About Pineapple upside-down cupcakes

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

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