For the Topping:
1 (14 to 15 oz.) can pineapple tidbits, drained and reserve the juice
3/4 c. brown sugar
2 T. butter
1/8 c. pineapple juice, reserved from the drained pineapple
1/4 tsp. ground cinnamon
Maraschino cherries for garnish
1 box French Vanilla cake mix (and the ingredients that it requires)
Heat over medium heat, stirring frequently, until butter is melted and brown sugar is dissolved.
Remove from heat and stir in ground cinnamon. Set aside.
To Assemble the Mini Cakes:
Generously grease 14 muffin cups with butter.
Spoon about a tablespoon of brown sugar topping into each muffin cup and top with pineapple.
Spoon in cupcake batter until cups are 2/3 full.
Bake at 325 degrees for 20 – 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan.
Remove cupcakes from the pan. While still warm, run a knife around the edge of each cupcake. Then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter. Spoon any pineapple bits and brown sugar topping that remain behind in the pan over the inverted cupcakes.
Top with a maraschino cherry and serve warm.