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| Prep Time Cook Time |
Servings 24 | Difficulty Easy |
Ingredients
- 2 cans 8oz. Cans, Pineapple Tidbits In Juice, Drained
- ½ cups Packed Brown Sugar
- ¼ cups Melted Butter
- ½ cups Chopped Pecans
- 12 whole Maraschino Cherries, Halved
- 1 cup Boiling Water
- 1 package 3oz. Package, Jell-o Lemon Flavor Gelatin
- 1 package Yellow Cake Mix, 16-18 Ounce Box
- 4 Eggs
- ⅔ cups Oil
Preparation Instructions
Heat oven to 350 F. Put paper liners into each hole of two 12-count muffin/cupcake pans. Set aside.
Make sure the pineapple tidbits are cut in very small pieces. If not, you might want to chop it a bit more.
Mix brown sugar and butter in a medium bowl, then stir in pineapple and nuts. Set aside.
Place a cherry half, cut-side up, in the center of each paper-lined muffin cup. Cover with the pineapple mixture. Set aside.
In a medium-sized bowl add boiling water to the gelatin mix, stir for 2 minutes until completely dissolved. Cool 10 minutes.
Beat the remaining ingredients in a large bowl with a mixer until well blended. Add gelatin, mix well. Spoon over the pineapple mixture in the muffin cups. Fill up the liners completely.
Bake 15-18 minutes. Before removing them from the oven, stick a toothpick in the center of one to make sure it comes out clean. Remove from the oven and cool in pans for 10 minutes. Invert onto plates just before serving.
