Miniature Pineapple Upside-Down Cupcakes

Ingredients:

• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 can (20 oz) pineapple slices, drained and cut into small pieces (reserve the juice if desired)
• 12 maraschino cherries, halved
• 1 box yellow cake mix
• 3 to 4 eggs
• 1/2 cup vegetable oil
• 1 cup pineapple juice (reserved from the can)
• Whipped cream

Directions:

1. Preheat the oven to 350°F (175°C) to 375°F (190°C).
2. Grease a muffin pan.
3. In a small bowl, combine the melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into each muffin cup.
4. Place a few pieces of pineapple and half a cherry on top of the butter and brown sugar mixture in each cup.
5. In a large bowl, prepare the cake mix according to the package instructions, using the eggs, oil, and pineapple juice instead of water.
6. Pour the cake batter over the pineapple and cherries in each muffin cup.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Serve with whipped cream on top.