Pineapple Upside Down Cupcakes

This was another one of the delicious desserts my SIL and I made for Easter this year. They were super easy and super yummy!!

Ingredients::

 packed brown sugar

1/4 cup  butter, melted

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

1/2 cup  chopped Pecans

24 maraschino cherries

1 cup  boiling water

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

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

4 eggs

2/3 cup  oil

2 tsp. lemon zest

How to::

1. Heat your oven to 350 degrees Fahrenheit

2. Mix sugar and butter in a medium bowl; stir in pineapple and nuts. Place one cherry in bottom of each of the 24 paper-lined muffin cups. Cover with pineapple mixture

3. Add boiling water to gelatin mix; stir for 2 minutes. Cool for 10 minutes

4. Beat remaining ingredients in a large bowl with mixer until well blended. Add gelatin and mix well. Spoon over pineapple mixture in baking cups. The cups will be completely filled.

5. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans onto wire racks. Invert onto plates just before serving, and remove the paper liners.

You can also use orange flavor gelatin and orange zest if you don’t favor lemon! These were a hit at Easter and I definitely plan on making them again!!