Coconut Pineapple Upside Down Cupcakes

Instructions

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1. -

   Preheat oven to 350°F.

   Prepare mega muffin pan with vegetable pan spray.

2. - Drain pineapple slices, reserving ½ cup juice.
3. - In medium bowl, stir together butter and brown sugar. Divide evenly among cavities. Cut each pineapple slice into eight pieces. Divide pineapple among cavities, 3-4 in each.
4. - In large bowl, beat cake mix, eggs, vegetable oil, coconut rum, and pineapple juice with electric mixer on low speed 30 seconds. Scrape bowl. Beat on medium speed 2 minutes. Divide batter evenly among cavities, pouring over pineapple slices. Nonalcholic Substitution: Substitute pineapple juice for coconut rum.
5. -

   Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Rotate pan halfway through baking. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

   Top each with whipped cream and a maraschino cherry if desired.