pineapple upside-down cupcakes

davis2377 avatar
By Diane Davis
from The Villages, FL

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

serves 24
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For pineapple upside-down cupcakes

  • 1/2 c
    brown sugar, firmly packed
  • 1/4 c
    butter, melted
  • 2 can
    (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
    eggs
  • 2/3 c
    oil
  • 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.

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