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 pecans
12 maraschino cherries, halved
1 cup boiling water
1 pkg (3-oz) lemon-flavored gelatin
1 box (2-layer size) yellow cake mix
2/3 cup oil
2 tsp lemon zest
Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners; set aside.
In a medium bowl, mix the brown sugar and butter together; stir in pineapple and pecans.
Place a cherry half, cut side up, in the center of each paper liner. Cover with the pineapple mixture evenly divided between the muffin cups.
In a small bowl, add the boiling water to the lemon-flavored gelatin, stir well until the gelatin is completely dissolved, about 2 minutes. Allow to cool for 10 minutes.
Meanwhile, beat the cake mix, eggs, oil, and lemon zest together in a large bowl until well blended; add gelatin mixture and mix well. Spoon over the pineapple mixture in the muffin cups. Note: Cups will be almost full and that is okay.
Bake at 350 degrees 15 to 18 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove from the pans to the wire rack to cool completely.
Just before serving remove the paper liners and invert on serving plates.
Note: This is a recipe I got from Kraft Foods several years ago.