Flip the script with Pineapple-Coconut Upside-Down Cupcakes. A favorite cake now comes in individual servings with Pineapple-Coconut Upside-Down Cupcakes.
What You Need
Original recipe yields 24 servings
1 can (20 oz.) DOLE® Pineapple Chunks, in juice, undrained
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
24 maraschino cherries, drained
1 pkg. (2-layer size) yellow cake mix
1/3 cup oil
1 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
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.
Prepare using JELL-O Orange Flavor Gelatin.
Prepare using DOLE® Pineapple Tidbits, in juice.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
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.