Pineapple Upside-Down Cupcakes

Pineapple Upside-down Cupcakes Recipe

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Lori Brown

By
@labrown64

I found this recipe in Kraft Foods and Family magazine.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 24 cupcakes

Ingredients

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1/2 c
brown sugar, firmly packed
1/4 c
butter, melted
2 can(s)
8 oz. pineapple tidbits in juice, drained
1/2 c
pecans, chopped
12
maraschino cherriess, halved
1 c
boiling water
1 pkg
3 oz. lemon flavored gelatin
1 pkg
yellow cake mix
4
eggs
2/3 c
oil
2 tsp
lemon zest

How to Make Pineapple Upside-Down Cupcakes

Step-by-Step

  • 1MIX: sugar and butter in medium bowl; stir in pineapple tidbits and nuts. Place cherry half, cut side up, in center of each 24 paper-lined muffin cups. Cover with pineapple mixture.
  • 2ADD: boiling water to gelatin mix; stir 2 minutes until completely dissolved. Cool 10 minutes.
  • 3BEAT: remaining ingredients in large bowl with mixer until well blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will be almost completely filled.)
  • 4BAKE: 15 to 18 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to wire cooling racks. Cool completely. Remove paper liners just before serving.

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About Pineapple Upside-Down Cupcakes

Course/Dish: Fruit Desserts




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