Directions:
Pre-Heat oven to 350°F.
Spray 24 regular-size muffin cups with cooking spray.(or 12 larger)
Cut each pineapple slice into 4 pieces; set aside.
In a large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.
Then Beat on medium speed 2 minutes, scraping bowl occasionally.
In a small bowl, stir together melted butter and brown sugar.
Spoon 1 1/2 teaspoons butter mixture into each muffin cup.
Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces.
Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes then Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Recipe can be modified to use a larger 12 muffin pan
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