1 (8 oz.) can pineapple slices
3 tbsp. butter
1/2 c. packed brown sugar
4 maraschino cherries, halved
1 (1 layer) pkg. yellow cake mix (ex. Jiffy)

Drain pineapple, reserving syrup. Cut pineapple into small wedges; set aside. Melt butter; stir in 1 tablespoon of the reserved syrup. Place about 1/2 tablespoon of the butter mixture into each of 8 (6 ounce) custard cups. Add 1 tablespoon of the brown sugar. Center each cup with a cherry half. Prepare cake mix according to package directions, using remaining reserved pineapple syrup plus enough water to equal the liquid called for on the package. Spoon about 1/4 cup batter into each custard cup. Bake in 350 degree oven for 25 to 30 minutes. Let stand 5 minutes before inverting on serving plate. Serve warm. Serves 8.