Ingredients

2  20 ounce cans pineapple slices (juice reserved)
1/3 cup butter melted
2/3 cup brown sugar
maraschino cherries cut in half
1 box yellow cake mix

A Little side Note:
One of my granddaughters is allergic to pineapple, so I made a batch of these using peach nectar and peaches that I cut pineapple slice size around the pit. Worked great!

Instructions

Preheat the oven to 350º.
Spray the muffin tins with non-stick cooking spray. Note: I had some difficulty releasing these from tins, so I recommend Pan Release and loosing edges.

Open the cans of pineapple 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 1/4 cup to 1/3 cup of cake batter into each muffin cup. (I used 1/3 cup and they came out perfect.)

Bake at 350º 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 5-10 minutes. (Pan should be somewhat cool to the touch.)
Loosen the edges using a plastic knife and make sure they are coming away from sides of each cup.
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.