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What could be better than having 24 pineapple upside-down cakes?
Heat oven to 350 F. Put paper liners into each hole of two 12-count muffin/cupcake pans. Set aside.
Make sure the pineapple tidbits are cut in very small pieces. If not, you might want to chop it a bit more.
Mix brown sugar and butter in a medium bowl, then stir in pineapple and nuts. Set aside.
Place a cherry half, cut-side up, in the center of each paper-lined muffin cup. Cover with the pineapple mixture. Set aside.
In a medium-sized bowl add boiling water to the gelatin mix, stir for 2 minutes until completely dissolved. Cool 10 minutes.
Beat the remaining ingredients in a large bowl with a mixer until well blended. Add gelatin, mix well. Spoon over the pineapple mixture in the muffin cups. Fill up the liners completely.
Bake 15-18 minutes. Before removing them from the oven, stick a toothpick in the center of one to make sure it comes out clean. Remove from the oven and cool in pans for 10 minutes. Invert onto plates just before serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!