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pineapple upside-down cupcakes

★★★★★ 1
a recipe by
Lori Brown
Murfreesboro, TN

I found this recipe in Kraft Foods and Family magazine.

★★★★★ 1
serves Makes 24 cupcakes

Ingredients For pineapple upside-down cupcakes

  • 1/2 c
    brown sugar, firmly packed
  • 1/4 c
    butter, melted
  • 2 can
    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
  • 2/3 c
  • 2 tsp
    lemon zest

How To Make pineapple upside-down cupcakes

  • 1
    MIX: 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.
  • 2
    ADD: boiling water to gelatin mix; stir 2 minutes until completely dissolved. Cool 10 minutes.
  • 3
    BEAT: 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.)
  • 4
    BAKE: 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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