*Mini-Pineapple Upside Cake*


°1 can (20 oz) pineapple slices
°1 box yellow cake mix
°1/2 c vegetable oil
°3 egg
°1/3 c butter
°2/3 c packed brown sugar
 °12 maraschino cherries


Heat oven to 350 degrees F. Spray 24 regular-sized muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; Sit sideways. In a bowl, beat the cake mix/oil/eggs, & reserve the pineapple juice with an electric mixer on low speed for 30 seconds. Whisk on high speed 2 min., scraping bowl occasionally.  
In  bowl, mixing butter and brown sugar. Spoon 1 1/2 teaspoons of the butter mixture into each muffin cup. Place two slices of pineapple on each. Place half of the sliced ​​cherry in the center of the pineapple pieces. Putting quarter cup of mixture in each cup.
Cooking 20 to 25 min Let cool 5 min. Run knife around edge of cupcake to loosen; Heart on cookie sheet. 

Enjoy !