Flip the script with Pineapple-Coconut Upside-Down Cupcakes. A favorite cake now comes in individual servings with Pineapple-Coconut Upside-Down Cupcakes.
Provided by My Food and Family
Categories Dairy
Time 38m
Yield 24 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 18 g, Protein 1 g
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