1 (20-ounce) can pineapple rings drained and juice reserved ▢1 (15.25-ounce) box yellow cake mix ▢½ cup vegetable oil ▢3 eggs ▢⅓ cup butter melted ▢⅔ cup brown sugar packed ▢12 maraschino cherries cut in half
Preheating the oven to 350 degrees Fahrenheit. Coat 24 wells of a muffin tin with cooking spray to prepare them.
Combine the pineapple juice, yellow cake mix, oil, and eggs in a large basin until thoroughly combined.
Separate each pineapple ring into four pieces of equal dimension. Combine the brown sugar and butter, then place approximately 1 teaspoon of the butter mixture into each well of the muffin tin.
The cake mixture should be poured into the muffin tins to within a half-inch of the brim. Ten to twenty-five minutes. After 15 minutes of cooling in the oven, use a knife to loosen the cupcakes from the muffin tin's sides and transfer them to a cooling tray.
If desirable, garnish with freshly whipped cream and serve warm.