Pineapple Upside Down Cupcakes

1 20-ounce can pineapple, crushed, or chopped up chunks
1/3 cup butter, melted

2/3 cup brown sugar, packed

1 yellow cake mix
1/2 cup vegetable oil (I use light olive oil)
3 eggs
pineapple juice (with added water, if needed) to equal 1 1/3 cups

Preheat oven to 350 degrees F.

Spray 24 muffin cups with non-stick spray.

Drain canned pineapple, reserving liquid in a glass measuring cup.

Combine butter and brown sugar. Evenly spoon mixture into muffin cups.

Top with 1 tablespoon pineapple.

Place cake mix and eggs in large bowl. Add juice/water, and oil.

Beat for 30 seconds on low. Continue beating for an additional 2 minutes on medium.

Divide batter among muffin cups.

Bake for 20 to 25 minutes.

Allow to cool in pan for 2 minutes and then invert onto serving platter.

Marvel at the gooey treats that await.

These freeze well.

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