Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes

Forget the frosted cupcakes, and say hello to Pineapple Upside-Down Cupcakes. Fruit and lemon cake make these Pineapple Upside-Down Cupcakes a crowd-pleaser.

Pineapple Upside-Down Cupcakes

  • 1 cup boiling water
  • 1 pkg. ((3 oz.) JELL-O Lemon Flavor Gelatin)
  • 1/2 cup packed brown sugar
  • 1/4 cup butter (, melted)
  • 2 cans ((8 oz. each) pineapple tidbits in juice, drained)
  • 1/2 cup chopped PLANTERS Pecans
  • 12 maraschino cherries (, halved)
  • 1 pkg. ((2-layer size) yellow cake mix)
  • 4 eggs
  • 2/3 cup oil
  • 2 tsp . lemon zest
  1. Heat oven to 350ºF.
  2. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
  3. Meanwhile, mix sugar and butter in medium bowl; stir in pineapple and nuts. Place cherry half, cut side up, in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture.
  4. Beat remaining ingredients in large bowl with mixer until blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
  5. Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Invert onto plates just before serving; remove paper liners.
  6. Courtesy of Kraft

 

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