pineapple upside-down cupcakes
These seems perfect for the Luau-themes of the 50's.
prep time
30 Min
cook time
15 Min
method
Bake
yield
24 serving(s)
Ingredients
- 1/2 cup brown sugar, firmly packed
- 1/4 cup butter, melted
- 2 cans (8 oz) pineapple tidbits, drained
- 1/2 cup pecans/walnuts, chopped
- 1 cup water, boiling
- 1 package (3 0z) lemon jello
- 1 package yellow cake mix
- 4 - eggs
- 2/3 cup oil
- 2 teaspoons lemon zest, grated
- 12 - maraschino cherries, halved
How To Make pineapple upside-down cupcakes
-
Step 1Preheat oven 350F.
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Step 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.
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Step 3ADD boiling water to dry jello mix. Stir 2 min until completely dissolved. Cool 10 min.
-
Step 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.)
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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