Cherry Upside Down Cupcakes

These decadent cupcakes are a nice variation of a VEISHEA tradition.  

Makes 1 dozen cupcakes

½ box of yellow cake mix

¼ cup vegetable oil

2 eggs

½ cup cherry pie filling

2 teaspoon orange zest

1 tablespoon slivered almonds

Pre heat oven to 350°F.Combine cherry pie filling, orange zest and slivered almonds together and stir to mix. Coat 12 cupcake cups with non-stick cooking spray. Spoon in about 1 teaspoon of cherry mix into the bottoms of the cupcake cups. Beat together oil, eggs and cake mix with an electric mixer until combined well. Pour cake batter over cherry mixture in cupcake pan. Bake for 20-25 minutes or until a toothpick comes out clean from the cake. Let stand in the pan for 5 minutes then invert and cool.