Pineapple Upside Down Cupcakes

By amt2mf

Nutritional information: Calories 240, Total fat 13 g, Saturated fat 3 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 28 g, Dietary fiber 1 g, Sugars 22 g, Protein 3 g

Ingredients

• 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 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

Preparation

Step 1

HEAToven to 350ºF.

MIXsugar 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.

ADDboiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.

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

BAKE15 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.