Pineapple Upside-Down Cupcakes

Ingredients

• 0.5 cup brown sugar packed
• 0.3 cup butter melted
• 4  eggs 
• 3 oz jell-o lemon flavor gelatin 
• 2 tsp lemon zest 
• 12  maraschino cherries halved
• 0.7 cup oil 
• 0.5 cup planters pecans chopped
• 16 oz pineapple tidbits in juice drained canned
• 1 cup water boiling
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• oven
• blender
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
3. Meanwhile, mix sugar and butter in medium bowl; stir in pineapple and nuts.
4. Place cherry half, cut side up, in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture.
5. Beat remaining ingredients in large bowl with mixer until blended.
6. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
7. Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Invert onto plates just before serving; remove paper liners.