Ingredients:
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup melted butter
2/3 cup packed brown sugar
12 maraschino cherries, halved
Instructions:
Preheat the oven to 350°F and coat 24 regular-size muffin cups with cooking spray.
Cut each pineapple slice into four pieces and set aside. In a large bowl, mix cake mix, oil, eggs, and reserved pineapple juice using an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, occasionally scraping the bowl.
In a small bowl, combine melted butter and brown sugar. Spoon 1 1/2 teaspoons of this mixture into each muffin cup. Top each with two pineapple pieces and place a halved maraschino cherry, cut side up, in the center of the pineapple.
Spoon 1/4 cup of batter into each cup. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then run a knife around the edge of the cupcakes to loosen and invert them onto a cookie sheet. Serve warm.