Tiny Pineapple Flipped Cakes (Print Version)

# Ingredients:

01 - 1/2 cup melted butter.
02 - 1 1/2 cups brown sugar, firmly packed.
03 - 20 oz tin of pineapple rings (keep juice).
04 - 12 bright red maraschino cherries.
05 - 15.25 oz white or yellow cake mix package.
06 - Whatever the cake mix box asks for (swap water with the saved pineapple juice).

# Instructions:

01 - Get your oven hot at 350°F and give two jumbo muffin tins a good coat of cooking spray.
02 - Pour a half tablespoon of the melted butter into each muffin space, making sure it's spread out evenly.
03 - Sprinkle two tablespoons of brown sugar into each spot, covering the butter completely.
04 - Drop a pineapple ring into each cup and stick a cherry right in the middle.
05 - Make your cake mix following the package info, but use the pineapple juice instead of water.
06 - Beat everything with your hand mixer until it's smooth and you can't see any dry spots.
07 - Add your cake mix on top of the fruit, filling each cup about three-quarters full so it can rise.
08 - Stick them in the oven for thirty minutes, one pan at a time works best, until a toothpick comes out clean.
09 - When done, let them sit in the pans for ten minutes to firm up.
10 - Take a butter knife and go around the sides, then put a cooling rack on top.
11 - Quickly turn everything upside down over a baking sheet to catch any dripping syrup.
12 - Wait another five minutes before gently lifting the pan away to free the cakes.

# Notes:

01 - Works in standard muffin pans too.
02 - Perfect little treats for gatherings.
03 - You can fix these up a day early.
04 - They'll stay good overnight.

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