Mini Pineapple Upside-Down Cupcakes

Ingredients 1 can (20 oz) pineapple slices, drained (juice reserved) 1 box yellow cake mix ½ cup vegetable oil 3 eggs ⅓ cup melted butter ⅔ cup packed brown sugar 12 maraschino cherries, cut in half Instructions Prepare Oven & Pan: Preheat oven to 350°F (175°C). Spray 24 muffin cups with cooking spray. Prep Pineapple: Cut each pineapple slice into 4 pieces. Set aside. Make Cake Batter: In a bowl, beat cake mix, oil, eggs, and reserved pineapple juice. Mix on low 30 sec, then on medium 2 min, scraping bowl occasionally. Caramel Base: Mix melted butter and brown sugar. Spoon 1½ tsp into each muffin cup. Assemble: Place 2 pineapple pieces in each cup. Add half a cherry in the center. Spoon ~¼ cup batter over fruit. Bake: Bake 20–25 min until golden and set. Cool 5 min. Unmold: Run knife around edges. Invert onto cookie sheet to release. Serve: Enjoy warm or cooled—perfect for parties or holiday trays!