The great upside-down pineapple cupcakes recipe!

*ingredients :

°2 large cans of chopped pineapple in juice, not syrup (20 ounces)
°1/3 c (85 ml) melt butter
°2/3 c (165 ml) brown-sugar
°Cut the maraschino cherries in half
°1 box of golden cake mix

* Preparation:

Preheat the oven to 350°F (175°C). Take canned pineapple juice. Spray muffin cups (18) with non-stick oil.In  bowl, mixing melted butter also brown sugar. Add a tablespoon of the mixture to the bottom of each mold. Preparing cake batter according to pack directions, but use pineapple juice instead of water. Add a slice of pineapple to the bottom of each mold. Add half a cherry to each pineapple slice. Add 1/4 cup of cake mixture. Bake for 20 to 25 minutes or until cake is golden. Take it out of the oven. Let's stand. to return to. 

To serve !