Mini Pineapple Cakes (Print Version)

# Ingredients:

01 - 1/2 cup butter, melted.
02 - 1 1/2 cups packed brown sugar.
03 - 20 oz can pineapple rings (reserve juice).
04 - 12 maraschino cherries.
05 - 15.25 oz yellow or white cake mix.
06 - Ingredients called for on cake mix box (using pineapple juice instead of water).

# Instructions:

01 - Start by preheating your oven to 350°F and thoroughly spray two jumbo muffin pans with non-stick cooking spray.
02 - Carefully distribute melted butter between muffin wells, measuring half tablespoon for each cavity to ensure even distribution.
03 - Measure two tablespoons brown sugar for each well, sprinkling it evenly over the melted butter layer.
04 - Place one whole pineapple ring in each muffin well, then nestle a bright red maraschino cherry in center.
05 - Prepare cake batter according to box directions, substituting reserved pineapple juice wherever water is called for.
06 - Mix cake batter thoroughly with hand mixer until smooth, ensuring no dry ingredients remain visible.
07 - Pour prepared batter evenly over pineapple rings, filling each muffin well about three-quarters full for proper rising.
08 - Bake for thirty minutes, preferably one pan at a time, until cake tester comes out clean.
09 - Let cakes rest in pans for ten minutes after removing from oven to set properly.
10 - Carefully run butter knife around edges to loosen, then place cooling rack on top of pan.
11 - In one swift motion, flip pan and rack together over baking sheet to catch any syrup drips.
12 - Wait five more minutes before slowly lifting pan away, allowing cakes to release completely.

# Notes:

01 - Can use regular muffin tins.
02 - Makes perfect party desserts.
03 - Great make-ahead option.
04 - Stores well overnight.

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