Pineapple Upside-Down Cupcakes
- Source
- Kraft recipe card (kraftrecipes.com printout)
- Serves
- 24
- Prep
- 20 min
- Cook
- 38 min total
Ingredients
- 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 cup boiling water
- 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
- 1 pkg. (2-layer size) yellow cake mix
- 4 eggs
- 2/3 cup oil
- 2 tsp. lemon zest
Steps
- HEAT oven to 350°F.
- 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.
- ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
- BEAT remaining ingredients in large bowl with mixer until well blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
- 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.
Notes
Kraft Kitchens tip: Variation — prepare using JELL-O Orange Flavor Gelatin and orange zest.