Pineapple Upside Down Cupcakes

Ingredients

1⁄2 cup butter, melted

1 1⁄2 cups brown sugar

24 maraschino cherries

2 (20 ounce) cans crushed pineapple

1 box of your favorite yellow cake mix

3 eggs

1? cups pineapple juice

? cup vegetable oil

Instructions

Move an oven rack into the middle of the oven. Preheat oven to 350*

Grease 24 muffin cups. Line a work surface with waxed paper. Spoon 1 teaspoon melted butter

into the bottom of each muffin cup. Spoon 1 tablespoon brown sugar in each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup.

Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.

Mix yellow cake mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds.

Turn mixer speed to medium and mix for 2 minutes. Pour cake batter into the muffin cup, filling them to the top; do not overfill.

Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the wax paper to release. Serve with pinaplle and cherry sides up.