Pineapple upside down cuffins

1 box Pillsbury Moist Supreme Classic Yellow Cake Mix with pudding in the mix

1 (3.4 ounce) Vanilla Instant Pudding

3 eggs

1/3 cup oil

2/3 cup pineapple juice

1/3 cup milk

1 (8 ounce) can pineapple slices, drained (save juice)

1 (8 ounce) can crushed pineapple, drained (save juice)

Topping

1 stick butter, melted

1 cup brown sugar

maraschino cherries

Spray muffin tins well with cooking spray.  Melt butter and sugar together on top of the stove. Add 1 tablespoon sugar mixture to each muffin cup. Next, put in 1 tablespoon crushed, drained pineapple or 1 pineapple slice in bottom of each cup. In a large bowl mix cake mix, pudding mix, eggs, oil, juice and milk with mixer.  Fill cups 1/2 to 3/4 full with cake mix.  Bake in preheated 350 degree oven for 25 minutes. Remove and let cool at least 10 minutes. Run a knife around the edges to loosen muffins from cups before removing.  Turn cupcakes upside down on a platter and add cherries.