Preheat the oven to 350°F (175°C) and place a rack in the midst of the oven.
Spray 24 muffin cups with cooking spray.
Spoon 1 teaspoon melted butter into every muffin cup, adopted by 1 tablespoon of brown sugar, and a maraschino cherry.
Spoon a heaping tablespoon of crushed pineapple and compact it into a fair layer.
Combine pineapple cake combine, pineapple juice, vegetable oil, and eggs in a big bowl with an electrical mixer till moistened.
Pour batter into the muffin cups and bake till a toothpick inserted into the middle of a cupcake comes out clear, roughly 20 minutes.
Permit cupcakes to chill on waxed paper, then serve with pineapple and cherry sides up, evenly dusted with confectioners’ sugar.
