2 cans pineapple slices 20 OUNCE CANS
1/3 cup butter MELTED
2/3 cup brown sugar
Maraschino cherries CUT IN HALF
1 box of yellow cake mix
Preheat the oven to 350F. Spray the muffin tins with non-stick cooking spray. 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.
Bake at 350F 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, 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.