Pineapple Upside Down Cupcakes

• 18 ounces yellow cake mix
• 3 eggs
• 1/2 cup I Can't Believe It's Not Butter!(R) All Purpose Sticks
• 1 cup pineapple juice
• 1 teaspoon vanilla extract
• 1/3 cup I Can't Believe It's Not Butter!(R) Spread
• 2/3 cup firmly packed brown sugar
• 16 ounces pineapple chunks in natural juice drained
• 15 cocktail cherries

1. Preheat oven to 350u0b0. Spray 15 muffin cups with no-stick cooking spray; set aside.
2. Beat cake mix, eggs, 1/2 cup melted I Can't Believe It's Not Butter!(R) All Purpose Stick, pineapple juice and vanilla extract in large bowl with electric mixer or whisk until blended.
3. In small bowl, combine 1/3 cup melted I Can't Believe It's Not Butter!(R) Spread with brown sugar and stir until smooth. Place 1 tablespoon mixture into each muffin cup. Carefully top with 2 chunks pineapple and a maraschino cherry. Evenly fill muffin cups with cake batter.
4. Bake 20 to 22 minutes, until a toothpick inserted into center of cupcakes comes out clean. On wire rack, cool 10 minutes. Loosen edges of cupcakes with small knife; invert onto rack and remove from pans. Serve warm or let cool.

eggs, i, pineapple juice, vanilla, i, brown sugar, pineapple, cocktail cherries

Taken from www.yummly.com/recipe/Pineapple-upside-down-cupcakes-296671 (may not work)