Pineapple Upside-Down Cupcakes

Pineapple Upside-down Cupcakes

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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

  • 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

  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.

Printable Recipe Card

About Pineapple Upside-Down Cupcakes

Course/Dish: Fruit Desserts



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