Pineapple Upside-Down Cupcakes

Pineapple Upside-down Cupcakes Recipe

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Lori Brown


I found this recipe in Kraft Foods and Family magazine.

★★★★★ 1 vote
Makes 24 cupcakes


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
maraschino cherriess, halved
1 c
boiling water
1 pkg
3 oz. lemon flavored gelatin
1 pkg
yellow cake mix
2/3 c
2 tsp
lemon zest


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.

About Pineapple Upside-Down Cupcakes

Course/Dish: Fruit Desserts