2 (20 oz. ea.) cans sliced pineapple, drained (reserve 3/4 cup juice from 1 can)
1 box yellow cake mix (best one is Betty Crocker Super Moist)
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Heat oven to 350°F (325°F for dark or nonstick pans). Spray 24 regular-size muffin cups with non-stick cooking spray (Pam) or Baker's Joy. Cut each pineapple slice into 4 pieces; set aside.

In large bowl, beat cake mixes, oil, eggs and reserved pineapple juice with mixer on low speed 30 seconds. Beat on medium speed for 2 minutes.

In small bowl, stir together 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.

Run knife around edge of cupcakes to loosen; invert onto serving plates. Best served warm.

Makes 2 dozen muffins.

Submitted by: Sarah Wallen