Pineapple-Coconut Upside-Down Cupcakes
38 Min(s)
20 Min(s) Prep
18 Min(s) Cook
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
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24 servings
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
3 eggs
1/3 cup oil
1 cup BAKER'S ANGEL FLAKE Coconut
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DOLE is a registered trademark of Dole Food Company, Inc.
Let's Make It
1
Heat oven to 350ºF.
2
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.
3
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.)
4
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.
Kitchen Tips
Tip 1
Substitute
Prepare using JELL-O Orange Flavor Gelatin.
Tip 2
Substitute
Prepare using DOLE® Pineapple Tidbits, in juice.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 170mg
7%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
4%
Sugars 18g
36%
Protein 1g
2%
Vitamin A
0%
Vitamin C
15%
Calcium
4%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* 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.
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