1⁄2 cup butter, melted 1 1⁄2 cups brown sugar 24 maraschino cherries 2 (20 ounce) cans crushed pineapple 1 box of your favorite yellow cake mix 3 eggs 1⅓ cups pineapple juice ⅓ cup vegetable oil Instructions Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F. Grease 24 muffin cups. Line a work surface with waxed paper Spoon 1 teaspoon melted butter into the bottom of each muffin cup. Spoon 1 tablespoon brown sugar in 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. Mix yellow cake mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes. Pour cake batter into the muffin cup, 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. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the wax paper to release. Serve with pineapple and cherry sides up.