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Dessert Recipes

Pineapple-Coconut Upside-Down Cupcakes


FYI, cupcake lovers: This traditional, beloved cake is a cinch to make in a muffin pan! We added coconut for extra tropical flavor.

What You Need

Pineapple-Coconut Upside-Down Cupcakes


  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.

Prepare using JELL-O Orange Flavor Gelatin. Prepare using DOLE® Pineapple Tidbits, in juice.

Cooking time (duration)

Prep Time: 20 min. | Total Time: 38 min.

Number of servings (yield)

24 servings




All KRAFT Holiday Baking Recipes

Nutritional Information

Per Serving: 160 calories, 6g total fat, 2.5g saturated fat, 0g trans fat, 25mg cholesterol, 170mg sodium, 26g carbohydrate, less than 1g dietary fiber, 20g sugars, 2g protein, 0%DV vitamin A, 4%DV vitamin C, 4%DV calcium, 4%DV iron.

DOLE is a registered trademark of Dole Food Company, Inc.

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