Mini Upside Down Pineapple Cakes

Drain pineapple; reserve juice. Reserve 2 pineapple slices for another use.

Stir together melted margarine and brown sugar. Evenly divide sugar mixture into 18 (⅔ cup size) muffin cups, sprayed with cooking spray. Lightly press well drained pineapple slices into sugar mixture inside the muffin cups.

Place cherries in center of pineapple, slice side up.

Prepare cake mix according to package directions, replacing amount of water called for with reserved juice. Pour ⅓ cup batter into each muffin cup.

Bake at 350°F 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes. Loosen edges and invert onto cookie sheets.