PINEAPPLE-COCONUT UPSIDE-DOWN CUPCAKES

Pineapple-Coconut Upside-Down Cupcakes image

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

Ingredients

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

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