1/2 cup butter
1/3 cup dark brown sugar
20 oz pineapple rings canned, with 1/3 of the juice reserved
6 maraschino cherries
15.25 oz yellow cake mix or white, plus ingredients on back of box substituting water with the reserved pineapple juice
Preheat the oven to 350F and spray the jumbo muffin pan with non-stick spray.
In a small pot on the stovetop, melt 1/2 cup of butter. Once melted, add the brown sugar stirring constantly for about 3 minutes. Add 2 Tablespoons of this brown sugar mixture to each of the cavities in the jumbo muffin pan.
Add one pineapple ring to each muffin section. Place a cherry in the center.
In a medium mixing bowl, add the dry cake mix plus the ingredients listed on the back of your cake mix box (MINUS the water) and 1/3 cup of juice reserved from the canned pineapple rings. Use a hand mixer to combine thoroughly.
Divide evenly between the muffin cups.
Bake for 30 minutes. Remove from oven and allow to set for another 10 minutes.
Use a butter knife to loosen the cakes inside the pan. Place a cooling rack on the top of the muffin pan, upside down, and in one motion flip both the rack and pan upside down onto a large baking sheet to catch any drippings.
Wait for another 5 minutes. Lift the pan slowly and the cakes will come out.