This is a new take on an old Classic and they turned out delicious!
1/2 cup packed brown sugar
1/4 cup butter, melted
2 cans (8oz each pineapple tidbits, drained)
1/2 cup chopped pecans (optional)
12 maraschino cherries, halved
1 cup boiling water
1 pkg (3 oz) Lemon Flavor Gelatin
1 pkg (2 layer size) yellow cake mix
4 eggs
2/3 cups oil
2 tsp. lemon zest
1. Heat oven to 350 degrees.
2. Mix sugar and melted butter in a medium bowl; stir in pineapple (and pecans). Place cherry half, cut side up, in center of each 24 paper-lined muffin cups. Cover with pineapple mixture (only put 3-4 chunks in each cup).
3. Mix together boiling water with gelatin; stir 2 minutes until completely dissolved. Cool 10 minutes.
4. Beat remaining 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)
5. Bake 15-18 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans to wire racks. Cool completely. When serving, turn cakes upside-down and then remove the liner.
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