Step 1

Preheat the oven to 350F and spray the jumbo muffin pan with non-stick spray.

Step 2

In a small pot on the stovetop, melt 1/2 cup of butter. Once melted, add the brown sugar stirring constantly for about 3 minutes. Add 2 Tablespoons of this brown sugar mixture to each of the cavities in the jumbo muffin pan.

Step 3

Add one pineapple ring to each muffin section. Place a cherry in the center.

Step 4

In a medium mixing bowl, add the dry cake mix plus the ingredients listed on the back of your cake mix box (MINUS the water) and 1/3 cup of juice reserved from the canned pineapple rings. Use a hand mixer to combine thoroughly.

Step 5

Divide evenly between the muffin cups.

Step 6

Bake for 30 minutes. Remove from oven and allow to set for another 10 minutes.

Step 7

Use a butter knife to loosen the cakes inside the pan. Place a cooling rack on the top of the muffin pan, upside down, and in one motion flip both the rack and pan upside down onto a large baking sheet to catch any drippings.

Step 8

Wait for another 5 minutes. Lift the pan slowly and the cakes will come out.