Heat oven to 350°F. Spray 24 nonstick regular-size muffin cups (2 3/4x1 1/4-inch) with cooking spray.
Step
2
In 1-quart sauce pan, melt butter. Stir in brown sugar. Place about 1 1/4 teaspoons brown sugar mixture in each cup; spread evenly in bottom of cup. Place cherry half cut side up in center of each cup. Cut each pineapple slice into 4 pieces. Place 2 pieces of pineapple around cherry in center; press lightly into mixture.
Step
3
In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Step
4
Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edges of cupcakes to loosen; turn upside-down onto cookie sheet; cool about 20 minutes. Serve warm. Store loosely covered at room temperature.
For best results, use nonstick regular muffin cups that are 2 3/4-inches wide and 1 1/4-inches deep.
Cherry halves are placed first in the brown sugar mixture before the pineapple slices. This makes for a pretty presentation when cupcakes are baked and turned over.
An ice cream scoop is a good tool to use for filling the muffin cups with batter.
You can use 2 (20-oz) cans of pineapple in juice in place of the 3 (8-oz) cans of pineapple, to get the 12 slices for this recipe. Refrigerate remaining slices for another use.
