Instructions:

Pre-Warmth oven to 350°F.
Spray 24 regular-size muffin cups with cooking spray.(or 12 bigger)
Minimize every pineapple slice into 4 items; put aside.
In a big bowl, beat cake combine, oil, eggs and reserved pineapple juice with electrical mixer on low pace 30 seconds.
Then Beat on medium pace 2 minutes, scraping bowl sometimes.
In a small bowl, stir collectively melted butter and brown sugar.
Spoon 1 1/2 teaspoons butter combination into every muffin cup.
High every with 2 pineapple items. Place cherry half, minimize facet up, in middle of pineapple items.
Spoon 1/4 cup batter into every cup.
Bake 20 to 25 minutes or till toothpick inserted in middle comes out clear.
Cool 5 minutes then Run knife round fringe of cupcakes to loosen; invert onto cookie sheet. Serve heat.
Recipe may be modified to make use of a bigger 12 muffin pan
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