MINI UPSIDE DOWN PINEAPPLE CAKES

Ingredients:
1 can (20 oz) Crushed Pineapple
1/3 c. Butter or Margarine, melted
2/3 c. packed Brown Sugar
12-13 Maraschino Cheeries, cut in half
1 pkg. Yellow Cake Mix

Directions:
Drain pineapple; reserve liquid. Stir together melted butter & brown sugar. Evenly divide sugar mixture into large cupcake cups. Evenly divide drained pineapple over sugar mixture. Place cherries in center, sliced side up. Prepare cake mix according to package directions, replacing amount of water called for with reserved juice & water. Evenly pour batter (about 1/4 cup) into cupcake cups. Bake 350 degrees 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and invert onto serving plate.