Comida Kraft
Recipe Box

Pineapple Upside-Down Cupcakes

(19) 17 Reviews
Prep Time
Total Time

24 servings

Fancy frosted cupcakes, be warned. The contender is back. Sweet fruit bakes on the bottom of lemon cake for a new mini-take on a classic crowd-pleaser.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
  • 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.
  • 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.)
  • 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.


Prepare using JELL-O Orange Flavor Gelatin and orange zest.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 210
Total fat 11g
Saturated fat 2.5g
Cholesterol 35mg
Sodium 180mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 20g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 6 %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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  • lkt5050 |

  • maryah_24 |

    Very good and moist.

  • Triciann1974 |

    This recipe is extremely easy & Delicious. I use the same recipe to make a 8inch round cake. Everyone i make them for has enjoyed them. Making them this weekend for my sister's house.