Mini Pineapple upside down cakes

 For cake:

Use one yellow JIFFY cake mix

Mix cake mix according to package directions, changing the 1/2 cup of water to 1/4 cup water AND 1/4 cup pineapple juice

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)

2/3 cup brown sugar (packed)

1-can pineapple rings

6-maraschino cherries

Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.  

In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes.  

Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.