Pineapple-Coconut Upside-Down Cupcakes

• 1 can (20 oz.) DOLE Pineapple Chunks, in juice, undrained
• 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
• 24 maraschino cherries, drained
• 1 pkg. (2-layer size) yellow cake mix
• 3 eggs
• 1/3 cup oil
• 1 cup BAKER'S ANGEL FLAKE Coconut

1. Heat oven to 350 degrees F.
2. Drain pineapple, reserving 1 cup juice.
3. Place pineapple chunks in medium bowl.
4. Add dry gelatin mix; stir to evenly coat pineapple.
5. Place cherry in each of 24 paper-lined muffin cups.
6. Spoon pineapple mixture around cherries.
7. Beat cake mix, eggs, oil and reserved pineapple juice in large bowl with mixer until blended.
8. Stir in coconut; spoon over fruit in muffin cups.
9. (Cups will almost be completely filled.)
10. Bake 16 to 18 min.
11. or until toothpick inserted in centers comes out clean.
12. Cool cupcakes in pans 10 min.
13. Remove from pans to wire racks; cool completely.
14. Invert cupcakes onto plates just before serving; remove paper liners.

pineapple, gelatin, maraschino cherries, yellow cake, eggs, oil, s angel

Taken from www.kraftrecipes.com/recipes/pineapple-coconut-upside-down-cupcakes-181896.aspx (may not work)