Mini pineapple upside down cakes


°1 can (20 ounces) pineapple slices, drained, juice reserved
°1 field of yellow cake blend
°half of cup vegetable oil
°three eggs
°1/3 cup melted butter
°2/3 cup packed brown sugar
°12 maraschino cherries

*Directions :

Heat the oven to 350 levels Fahrenheit. Spray 24 regular-length muffin cups with cooking spray.
Cutting every pineapple slice to four pieces; Sit apart. In bowl, beat cake/oil/egg combination, maintaining pineapple juice with electric powered mixer on low speed 30 seconds. Whisk on speed for two minutes, scraping bowl occasionally.
In a small bowl, blend the melted butter and brown sugar together. Put 1 half of teaspoons of the butter combination into every muffin cup. Lay  pineapple slices on top of every. Put 1/2 of of the chopped cherry withinside the middle of the pineapple pieces. Put 1 / 4 cup of the combination in every cup.
Bake 20 to twenty-five minutes, cool five minutes. Run the knife round the edge of the cupcake to loosen it; Heart on cookie sheet.

Enjoy !