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.
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