Ingredients

The following ingredients have 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

Instruction

  • 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.