(by Shirley McNevich)
1 - 20oz. can Dole crushed pineapple (drained BUT save the juice)
1/3 cup Parkay margarine (melted) + 2 TBSP Parkay margarine (NOT melted)
2/3 cup Domino's dark brown sugar (packed)
1 box yellow OR pineapple cake mix
1 jar maraschino cherries (drained)
In a bowl add brown sugar and melted Parkay--stir. Grease cupcake tins--do not use cupcake liners. Put about a teaspoonful of the brown sugar mixture into cupcake cups until you run out. Use your fingers to pat down the brown sugar mixture so they cover the bottoms of each cup. Place a drained cherry into the center of each cupcake. Place a tablespoonful of drained pineapple on each cupcake--spread it out using the spoon. Prepare the cake mix according to box directions BUT replace the water with the same amount of pineapple juice (that you saved earlier), and also add 2 TBSP Parkay margarine. Scoop enough batter into each cupcake cup until each is 2/3 full--repeat with all cupcake cups. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool them at least 5 minutes, then use a knife to loosen them and flip them upside down on to a serving plate.
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