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.
What You Need
Original recipe yields 24 servings
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
2/3 cup oil
2 tsp. lemon zest
Add To Shopping List
Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.