Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes 1 can (20 oz) sliced pineapple, drained 1 box yellow cake 3 eggs 1 1/2 cup milk 1/3 cup butter, melted 2/3 cup packed brown sugar 24 maraschino cherries Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. Cut each pineapple slice into 3 pieces; set aside. In large bowl, beat cake mix, milk and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. In small bowl, stir together melted butter and brown sugar. Spoon 1 teaspoon butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry in center of pineapple pieces. Spoon cup batter into each cup. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm with sweet whipped cream.