Pineapple Upside-Down Minis

• 2 (20 ounce) cans pineapple slices (reserve juice)
• 12 cup margarine or 12 cup butter, melted
• 23 cup packed brown sugar
• 9 maraschino cherries, cut in half
• 1 (18 1/4 ounce) box cake mix (yellow or pineapple)
• 1 cup pineapple juice
• 13 cup melted butter
• 3 eggs

1. Preheat oven to 325 degrees.
2. Drain pineapple, reserving juice.
3. Mix melted butter or margarine and brown sugar.
4. Evenly divide sugar mixture (about 1 1/2 tsp each) into 18 muffin cups (not minis) sprayed with cooking spray.
5. Press lightly drained pineapple slices into sugar mixture.
6. Place cherries in center of pineapple, cut side up.
7. Prepare cake mix according to box, replacing water with the reserved pineapple juice.
8. Pour 1/3 cup batter into each muffin cup.
9. Bake for 20-25 minutes or until tester inserted comes out clean.
10. Cool 5 minutes or until cool enough to handle.
11. *Use knife to run around edges to loosen cakes and invert onto cookie sheet.
12. -OR- I just let them sit for five minutes and then flipped the pan upside down on a cookie sheet and they fell right out.
13. *.

pineapple, margarine, brown sugar, maraschino cherries, cake mix, pineapple juice, butter, eggs

Taken from www.food.com/recipe/pineapple-upside-down-minis-296332 (may not work)