2 large cans sliced pineapple in juice not syrup (20 ounces)
1/3 cup (85ml) melted butter
2/3 cup (165 mL) brown sugar Maraschino cherries, halved
1 box golden cake mix
Preheat oven 350°F (175°C). Take the juice from the canned pineapple. Spray the muffin cups (18) with non-stick oil. (Here’s how to make your spray) In a bowl, combine the melted butter and the brown sugar.
Adding a tsp of the mixture to bottom of every mold. Make cake mix according to package directions, but use pineapple juice instead of water. Adding slice of pineapple to bottom of every mold.