Mini Pineapple Upside Down Cake:

                                                                                                                                                     

•2/3 cup packed brown sugar

•1/3 cup butter, melted

•2 (20 ounce) cans sliced pineapple

•1 (18.25 ounce) package yellow cake mix

•3 eggs

•1/3 cup vegetable oil

•12 maraschino cherries, halved

Directions

•In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.

•In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.