Comida Kraft
Recipe Box

Pineapple-Coconut Upside-Down Cupcakes

Prep Time
20
min.
Total Time
38
min.
Servings

24 servings

We put everything you like about pineapple upside-down cake into these cute cupcakes, plus mixed in a little coconut for a little tropical flavor.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Drain pineapple, reserving 1 cup juice. Place pineapple chunks in medium bowl. Add dry gelatin mix; stir to evenly coat pineapple. Place cherry in each of 24 paper-lined muffin cups. Spoon pineapple mixture around cherries.
  • Beat cake mix, eggs, oil and reserved pineapple juice in large bowl with mixer until blended. Stir in coconut; spoon over fruit in muffin cups. (Cups will almost be completely filled.)
  • Bake 16 to 18 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely. Invert cupcakes onto plates just before serving; remove paper liners.
DOLE is a registered trademark of Dole Food Company, Inc.

Substitute

Prepare using JELL-O Orange Flavor Gelatin.

Substitute

Prepare using DOLE® Pineapple Tidbits, in juice.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 160
Total fat 6g
Saturated fat 2.5g
Cholesterol 25mg
Sodium 170mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 20g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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