Mini pineapple upside down cake

Ingredients

°1 can (20 ounces) pineapple slice, drained, juice reserve

°1 box cake mix

°1/2 c vegetable oil

°3 eggs

°1/3 cup melted butter

°2/3 cup packed brown sugar

°12 maraschino cherrie

Methods

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Heat oven to 350 degrees F.   Spraying 24 regular-sized muffin c with cook spray.

Cut each pineapple slice into 4 pieces; Sit sideways. In a bowl, beat the cake mix/oil/eggs, & reserve the pineapple juice with an electric mixer on low speed for 30 seconds. Whisk on high speed 2 min., scraping bowl occasionally .

In  bowl, mixing butter also brown sugar. Spoon 1 1/2 tsp of butter mixture to every muffin cup. Place 2 slice pineapple on each. Place half of the sliced ​​cherry in the center of the pineapple pieces. Putting quarter c of mix in every cup.

Cooking 20 to 25 min Let cool 5 min. Run knife around edge of cupcake to loosen; Heart on cookie sheet.

Enjoy !