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Preheat your oven to 350°F (175°C).
Grease your muffin pan thoroughly to ensure easy removal later.
Add about a teaspoon of melted butter and a teaspoon of brown sugar to each muffin cavity.
Place one pineapple slice into each cavity, followed by a maraschino cherry in the center of the ring.
Mix the cake batter according to the package directions, but replace the water with pineapple juice to boost the flavor. Add vanilla extract for extra aroma.
Spoon the batter into each muffin cup, filling them about three-quarters full.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool for five minutes, then carefully invert them onto a cooling rack.
Serve slightly warm for the best experience.