Instructions:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin well or line with cupcake liners (optional but helps with sticking).
Make the topping:
Mix the melted butter and brown sugar together.
Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
Add pineapple & cherry:
Place a small piece of pineapple and 1 cherry into each cup on top of the sugar mixture.
Prepare cake batter:
Make the cake batter according to the box directions, or follow the homemade version below.
Assemble:
Spoon the cake batter over the pineapple and cherry in each cup, filling each about 3/4 full.
Bake for 20–25 minutes, or until a toothpick comes out clean.
Cool for 5–10 minutes in the pan, then carefully invert the cupcakes onto a cooling rack or tray. Let the syrup drip down the sides — that’s the good stuff!
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