Mini Pineapple Upside-Down Cupcakes

Ingredients:

• 1 20-ounce can pineapple, crushed, chunks or tidbits
• 1/3 cup butter, melted
• 2/3 cup brown sugar, packed
• 24 maraschino cherries
• 18-19 ounce yellow cake mix (prepare batter as directed on box OR use these ingredients)
• 1/2 cup butter, melted and cooled or vegetable oil
• 3 eggs
• water*

Preparation:

Preheat oven to 350 degrees F. Grease 24 muffin cups. Drain canned pineapple, reserving liquid in a glass measuring cup. Combine butter and brown sugar. Evenly spoon mixture into muffin cups. Place one cherry in the center of each cup. Top with 1 tablespoon pineapple. (If using pineapple chunks or tidbits decoratively arrange pieces in each cup.) Place cake mix and eggs in large bowl. To reserved pineapple juice *add enough water to make a total of 1-1/3 cups of liquid. Pour liquid in bowl. Beat for 30 seconds on low. Continue beating for an additional 2 minutes on medium. Divide batter among muffin cups. Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter.