• Pre-heat your oven to 350° and spray your muffin tin very well with non-stick spray.
• Pour 1 teaspoon of melted butter into each muffin cup.
• Add 1 tablespoon of brown sugar to each muffin cup and press gently into the butter.
• Press 1 cherry in the center of each muffin cup
• Drain the crushed pineapple and save the juice and set it aside.
• Add 1 tablespoon of the crushed pineapple and add it to each muffin cup and spread evenly around the cherry.

Preparing the cake mix

• In a large bowl, prepare the cake mix as directed on the box but substitute the water for the reserved pineapple juice. (if you are short on pineapple juice, you can top it off with water)
• Add in the oil and eggs as shown on the cake mix box and add an additional 1 teaspoon of vanilla extract. Mix well until you see no more dry spot in the batter.
• Add the cake batter to each muffin cup until each up is almost full (see photos above)
• Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
• Allow the cupcakes to cool for about 10 minutes, then flip them onto either parchment or wax paper to prevent them from sticking. Serve warm for the best flavor!