Ingredients :
2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries
Directions:
Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
Spray muffin cups with cooking spray
In a small bowl, stir together melted butter and brown sugar. Spoon 1-1/2 teaspoons into 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.
Beat cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Run a knife around the edge of the cupcakes to loosen. Invert the pan onto a cookie sheet and lift up.
Serve warm and enjoy
