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


Step - 1

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.  

Step - 2

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.    

Step - 3

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.  

Step - 4

If desirable, garnish with freshly whipped cream and serve warm.  

Step - 5

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