Servings: 10 to 12 jumbo muffins

2 cans pineapple slices 20 OUNCE CANS 2 cans pineapple slices 20 OUNCE CANS
1/3 cup butter MELTED ⅓ cup butter MELTED
2/3 cup brown sugar ⅔ cup brown sugar
maraschino cherries CUT IN HALF maraschino cherries CUT IN HALF
1 box yellow cake mix 1 box yellow cake mix

Preheat the oven to 350° F.
Spray the muffin tins with non-stick cooking spray.
Open the cans of pineapple and drain and save the juice.
Mix together the melted butter and brown sugar until combined. Add a spoonful of the mixture to the bottom of each muffin cup, distributing it evenly.
Prepare the cake mix according to the package directions except instead of water, use the juice from the canned pineapple.
Add a well drained pineapple slice to the bottom of each muffin cup. Place half a maraschino cherry in the middle of each pineapple slice with the cut side facing up.
Add about ¼ cup to ⅓ cup of cake batter into each muffin cup.
Bake at 350° F for 20 to 25 minutes or until the tops have turned golden and a toothpick comes out clean.
Pull them out of the oven and let them cool for 5 minutes. Loosen the edges if needed with a sharp knife, then place a cookie sheet on top of the muffin pan and carefully flip them over so the mini cakes come out onto the cookie sheet.
Enjoy!