Ingredients
>
Cooking spray
>
6 tbsp unsalted butter, melted
>
1/2 cup packed light brown sugar
>
2 (20 oz) cans pineapple slices in juice
>
1 (15.25 oz) box yellow cake mix
>
1/2 cup vegetable oil
>
3 large eggs
>
Whipped cream, as needed
>
12 maraschino cherries, stems intact
Steps
1
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2
Divide melted butter evenly among muffin cups. Sprinkle about 1 tablespoon brown sugar into each.
3
Drain pineapple slices, reserving juice. Halve each pineapple slice crosswise. Place 2 halves in the bottom of each muffin cup, overlapping if necessary to form a whole ring.
4
In a large bowl, combine cake mix, ½ cup reserved pineapple juice, ½ cup water, oil, and eggs. Whisk until smooth. Spoon batter evenly over fruit, filling each cup about ⅔ full.
5
Bake until cakes are golden and toothpick inserted in the center comes out clean, 20–25 minutes. Let cool in pan 20 minutes. Run a buffer knife around edges, then slowly invert pan onto a serving platter.
6
Once flipped, pipe or spoon whipped cream into the center of each pineapple ring, then top with a maraschino cherry.
