These adorable mini cakes are a quick and easy dessert, perfect for any busy day. The combination of sweet pineapple and maraschino cherries makes these mini upside-down cakes as delightful to eat as they are to make.

**Ingredients:**

- 1 box yellow cake mix

- 2 cans (20 ounces each) pineapple slices

- Maraschino cherries, cut in half

- 2/3 cup brown sugar

- 1/3 cup butter, melted

**Instructions:**

1. **Preheat Oven:**

   - Preheat your oven to 350°F (175°C).

2. **Prepare Muffin Tins:**

   - Grease the muffin tins with non-stick cooking spray.

   - Open the cans of pineapple and reserve the juice.

3. **Brown Sugar Mixture:**

   - In a small bowl, mix the melted butter and brown sugar until well combined.

   - Spoon a little of the brown sugar mixture into the bottom of each muffin cup, distributing it evenly.

4. **Prepare Cake Mix:**

   - Prepare the cake mix according to the package directions, but substitute the water with the reserved pineapple juice for extra flavor.

5. **Assemble the Mini Cakes:**

   - Place a well-drained pineapple slice at the bottom of each muffin cup.

   - Put a cherry half, cut side up, in the center of each pineapple slice.

   - Pour about 1/4 to 1/3 cup of cake batter over the pineapple and cherry in each muffin cup.

6. **Bake:**

   - Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of the cakes comes out clean.

7. **Cool and Serve:**

   - Remove the cakes from the oven and let them cool in the pan for at least 5 minutes.

   - To remove the cakes, you can gently loosen the edges with a knife if needed. Place a cookie sheet on top of the muffin pan and flip the pan over to release the mini cakes.

Enjoy these mini pineapple upside-down cakes warm or at room temperature, perfect for any occasion!

Enjoy!