Mini Pineapple Upside-down Cakes

We had a wonderful time at the RS Birthday dinner.  Thanks to everyone who attended and everyone who helped!!  I had some requests for the dessert recipe, so here it is. 

Mini Pineapple Upside-down Cakes

2/3 cup packed brown sugar

1/3 cup butter, melted

2 (20 ounce) cans sliced pineapple

1 (18.25 ounce) package yellow cake mix

3 eggs

1/3 cup vegetable oil

12 maraschino cherries, halved

In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup. Place a cherry half in the center of each pineapple ring.  In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Let them sit from exactly 5 minutes.  Run a knife around the edge of the cakes and invert onto wire racks to cool.