Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes
Ingredients:
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker yellow cake mix or Duncan Hines Pineapple Supreme cake mix.
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
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 an electric mixer on low speed 30 seconds.
Then Beat on medium speed 2 minutes, scraping the bowl occasionally.
In a small bowl, stir together melted butter and brown sugar.
Spoon 1 1/2 teaspoons of butter mixture into each muffin cup.
Top each with 2 pineapple pieces. Place the cherry half, cut side up, in the center of the pineapple pieces.
Spoon 1/4 cup batter into each cup.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes then Run a knife around the edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
The recipe can be modified to use a larger 12-muffin pan
Simple and Easy and YUMMY!