Preheat the oven to 350º F. Spray two 12 cup muffin pans with non-stick cooking spray. Separate the pineapple juice from the pineapple chunks, but keep both.

In small mixing bowl combine the brown sugar and melted butter, stir until it’s a thick paste. Using a cookie scoop or 1/2 tablespoon, Place 1/2 tablespoon of this mixture into each muffin cup. Using your fingers or spoon, press flat.

Place half a maraschino cherry, cut side down, into the center of each muffin cup. Add 3-4 pieces of chopped pineapple to each muffin cup, arranging around the cherry.

In a large mixing bowl combine the pineapple juice, cake mix, eggs, vegetable oil, and beat an electric mixer until combined, about 1 minute.

Use a cookie scoop to add the cake batter to each muffin cup, filling them at MAX 3/4 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the mini pineapple cakes to cool for 5-7 minutes in the pan. Use a butter knife or small spatula to go around the edge of all the cakes to help loosen them from the pan. Flip the pan upside down on a silicone baking mat. The cakes should fall out. If they don’t, use the spatula again to loosen the edges. 

Serve warm or at room temperature. Optional: to serve top each cake with a dollop of cool whip or buttercream, a fresh pineapple slice and a maraschino cherry.