Mini Pineapple Upside Down Cakes

A fun twist on the traditional cake... amd only 184 calories each. Thank you The Comfort of Cooking

Nonstick cooking spray
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 large eggs
1/3 cup vegetable oil
2/3 cup packed brown sugar
1/3 cup butter, melted
12 maraschino cherries

• Preheat oven to 350 degrees F. 
• Spray the cups of a standard-sized 12-cup muffin tin with nonstick cooking spray. (Do not use paper muffin cup liners.)
• Drain cans of pineapple into a measuring cup reserving 1 1/4 cups of pineapple juice.
• In a large mixing bowl, combine cake mix, eggs, oil and pineapple juice. 
• Mix well.
• In a separate small bowl mix brown sugar and butter. 
• Spoon 1/2 Tbsp. into each muffin cup. 
• Press one pineapple ring to fit inside each muffin cup. 
• Press a maraschino cherry into the center of the pineapple. 
• Spoon cake batter over top, filling each cup 2/3 full.
• Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. 
• Immediately invert onto wire racks to cool.