Mini Pineapple Upside-Down Cakes

[vegelady]

     Ingredients:


     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:


     1. 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.

     2. 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.

     3. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.