pineapple upside-down cupcakes

Name: Pineapple Upside-Down Cupcakes
Ingredients: 1/2 cup(s) brown sugar, firmly packed; 1/4 cup(s) butter, melted; 2 can(s) 8 oz. pineapple tidbits in juice, drained; 1/2 cup(s) pecans, chopped; 12 - maraschino cherriess, halved; 1 cup(s) boiling water; 1 package(s) 3 oz. lemon flavored gelatin; 1 package(s) yellow cake mix; 4 - eggs; 2/3 cup(s) oil; 2 teaspoon(s) lemon zest

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Lori Brown

Murfreesboro, TN

Updated on May 15, 2011

I found this recipe in Kraft Foods and Family magazine.

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yield Makes 24 cupcakes

Ingredients

1/2 cup brown sugar, firmly packed
1/4 cup butter, melted
2 cans 8 oz. pineapple tidbits in juice, drained
1/2 cup pecans, chopped
12 - maraschino cherriess, halved
1 cup boiling water
1 package 3 oz. lemon flavored gelatin
1 package yellow cake mix
4 - eggs
2/3 cup oil
2 teaspoons lemon zest

How To Make pineapple upside-down cupcakes

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.

Step 2

ADD: boiling water to gelatin mix; stir 2 minutes until completely dissolved. Cool 10 minutes.
Step 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.)
Step 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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