1-First Step: Get the pans ready Preheat your oven to 350 degrees F. Line 24 muffin cups with baking cups if you are using liners, and if you prefer the classic release method, lightly spray the muffin tin well. Place parchment or waxed paper on your work surface so you have a clean spot for inverting the cupcakes later. This small bit of prep saves time once the cupcakes are baked and ready to turn out.

2-Second Step: Build the pineapple topping Spoon 1 teaspoon melted butter into the bottom of each muffin cup. Add 1 tablespoon brown sugar over the butter in each cup, then press one maraschino cherry into the center of the sugar layer. Spoon about 1 tablespoon of well-drained crushed pineapple, or about 5 pineapple tidbits, over the cherry and spread it into an even layer. If you want the flower-like look, tidbits can be fun, but crushed pineapple usually gives a prettier finish and a better bite.

3-Third Step: Mix the cake batter Prepare the yellow cake mix according to the package directions, but replace the water with pineapple juice from the can or from the measured 1 cup of pineapple juice. This is one of the easiest ways to deepen the flavor without adding extra work. Mix just until the batter comes together, since overmixing can make the cupcakes dense instead of soft.

4-Fourth Step: Fill the muffin cups Scoop the batter into each muffin cup, filling it almost to the top. Do not overfill, because the batter rises as it bakes and can spill over the topping. If you have extra batter or multiple pans, bake in batches rather than crowding the cups. This helps the cupcakes bake evenly and keeps the top layer neat.

5-Fifth Step: Bake until set Place the pan on the middle rack and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should look lightly golden and set in the middle. If you are using silicone pans or parchment circles, keep an eye on the baking time, since some pans can bake a little differently.

6-Final Step: Cool and invert Let the cupcakes cool for about 20 minutes before inverting them. This rest time helps the caramel topping settle a bit, which makes release easier. Carefully turn the cupcakes onto a serving platter lined with parchment, then lift the pan away so the pineapple and cherry side is facing up. If you like, sprinkle lightly with powdered sugar before serving. Cool them long enough to hold their shape, but not so long that the caramel sticks hard to the pan.