To make 24 cupcakes, you need:
1 Box of Cake mix & ingredients needed for that
(there are recipes to make real homemade cake mix,
but who has time for that???)
1 20-Ounce can of pineapple (I used whole)
1 Cup of Melted Butter
2 Cups of Brown Sugar
1 Jar of maraschino cherries (or, whatever equals 24)
You can begin by taking all the pineapples out and placing them on a paper towel so they are not full of pineapple juice.
Mix the melted butter and brown sugar together. Spray the cupcake pain VERY well, and then layer the bottoms with the butter and brown sugar mix.
Strategically place the pineapple around the cherries (for the whole ones, you will have to break them up into smaller pieces).
Make sure the cake mix looks pretty well done (it should be pretty brown-ed). If done, take the cupcakes out, and immediately take a knife and loosen the cupcake edges so they do not stick. Wait 2-4 minutes, put wax paper on a pan and put the pan over the cupcakes in the cupcake pan. Flip the cupcakes over, and carefully remove the cupcake pan off the top.
And, WALA! You have your cupcakes!