Pineapple Upside-Down Cupcakes

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.