pineapple upside-down cupcakes
These seems perfect for the Luau-themes of the 50's.
yield
24 serving(s)
prep time
30 Min
cook time
15 Min
method
Bake
Ingredients For pineapple upside-down cupcakes
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1/2 cbrown sugar, firmly packed
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1/4 cbutter, melted
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2 can(8 oz) pineapple tidbits, drained
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1/2 cpecans/walnuts, chopped
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1 cwater, boiling
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1 pkg(3 0z) lemon jello
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1 pkgyellow cake mix
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4eggs
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2/3 coil
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2 tsplemon zest, grated
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12maraschino cherries, halved
How To Make pineapple upside-down cupcakes
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1Preheat oven 350F.
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2MIX 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.
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3ADD boiling water to dry jello mix. Stir 2 min until completely dissolved. Cool 10 min.
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4BEAT remaining ingredients in large bowl with mixer until well blended. Add jello, mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
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5BAKE 15-18 min. or until toothpick inserted in center comes out clean. Cool in pans 10 mins. Remove from pan to wire rack. Cool completely. Invert onto plates just before serving; remove paper liners.
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