Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes

prep Time 20min.

Total Time 38min.

Servings 24 servings

1 cup boiling water

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

1/2 cup packed brown sugar

1/4 cup butter, melted

2 cans (8 oz. each) pineapple tidbits in juice, drained

1/2 cup chopped PLANTERS Pecans

12 maraschino cherries, halved

1 pkg. (2-layer size) yellow cake mix

4 eggs

2/3 cup oil

2 tsp. lemon zest

1- Heat oven to 350ºF.

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. Place cherry half, cut side up, in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture.

4- Beat remaining ingredients in large bowl with mixer until blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)

5- 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.

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