Pineapple-Coconut Upside-Down Cupcakes

By margiekyle

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

Details

Servings 24
Preparation time 20mins
Cooking time 58mins
Adapted from int.kraftrecipes.com

Preparation

Step 1

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.