Pineapple Upside-Down Cupcakes

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  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 2 cans (8oz each) pineapple tidbits in juice, drained
  • 1/2 cup chopped pecans
  • 1 cup boiling water
  • 12 maraschino cherries, halved
  • 4 eggs
  • 1 pkg (3oz) Jello Lemon flavor gelatin
  • 2 teaspoon lemon zest
  • 1 pkg yellow cake mix
  • 2/3 cup oil


Mix sugar & butter in medium bowl; stir in pineapple and nuts. Place cherry halt, cut-side up, in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture. Add boiling water to gelatin mix, stir 2 minutes until completely dissolved. Cool 10 min. Beat remaining ingredients in large bowl with mixer until well blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups (cups will be almost completely filled).

Bake at 350 for 15-18 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to wire racks. Cool completely. Remove paper liners just before serving, invert onto plates.