Pineapple upside-down cupcakes

Diane Davis


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


☆☆☆☆☆ 0 votes

30 Min
15 Min


  • 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
  • 2/3 c
  • 2 tsp
    lemon zest, grated
  • 12
    maraschino cherries, halved

How to Make Pineapple upside-down cupcakes


  1. Preheat oven 350F.
  2. 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.
  3. ADD boiling water to dry jello mix. Stir 2 min until completely dissolved. Cool 10 min.
  4. 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.)
  5. 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.

Printable Recipe Card

About Pineapple upside-down cupcakes

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

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