Pineapple Upside Down Cupcakes
(from dzavoyna’s recipe box)
Source: Kraft Food & Family
Prep time: 20 minutes
Serves 24 people
Categories: Dessert
Ingredients
- 1/2cup packed brown sugar
- 1/4cup butter, melted
- 2cans (8 oz. each) pineapple tidbits in juice, drained
- 1/2cup chopped PLANTERS Pecans
- 12 maraschino cherries, halved
- 1cup boiling water
- 1pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
- 1pkg. (2-layer size) yellow cake mix
- 4 eggs
- 2/3cup oil
- 2tsp. lemon zest
Directions
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HEAT oven to 350ºF.
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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.
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ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
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BEAT remaining ingredients in large bowl with mixer until well blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
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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.