Preheat oven to 350 degrees. Generously oil 24 muffin tins. (And I mean generously.)

In a small bowl, mix together brown sugar and melted butter. Add a heaping spoonful into the bottom of each muffin tin.

Drain pineapple well and reserve a cup of liquid. Add a few pieces of pineapple into each muffin tin on top of brown sugar mixture. Add a maraschino cherry in the center.

In a large bowl, add cake mix, eggs, oil, and pineapple liquid. Using your hand mixer, blend on low for 30 seconds and medium for 2 minutes. Fold in remaining pineapple.

Pour batter into each tin until 3/4 filled.

Bake approximately 20 minutes until toothpick comes out clean.

The easiest way to flip these cakes from the muffin tin is to place a platter or cookie sheet on top of the muffin tin and turn over. Then, carefully place each individual cake on a wire rack and cool completely.