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1. Spray a muffin pan with non-stick spray.
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2. Place a small slice of butter into each of the twelve (12) wells.
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3. Roughly chop the pineapple tidbits and place them on top of the butter, about 2 tidbits or chunks per well.
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4. Roughly chop cherries. You'll need about one per well. Sprinkle on top of the pineapple bits.
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5. Whip up the cake mix (you'll typically need water, eggs, and oil, as directed in mix package), following the directions on the box.
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6. Mix brown sugar and flour together. Split the mixture evenly.
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7. Sprinkle half of the brown sugar/ flour mix onto the cherries and pineapple (split it evenly between each of the 12 muffin wells).
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8. Pour the cake batter into the wells, splitting evenly between each of the 12 muffin wells.
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9. Top with the remaining half of brown sugar and flour mixture.
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Use the temperature setting indicated on the cake mix box. These cook extremely fast. I had to reduce the cooking time of 30 minutes to about 15 minutes. Please keep an eye on them around the 13-minute mark.
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Let cool and serve with whipped cream if you desire.
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Note: The cake mix I chose came with crushed pineapple and an already prepared mixture of what seemed to be brown sugar and flour. I think next time I will add the crushed pineapple to the cake mix, to make it extra pineapple-y!
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Enjoy these delicious little treats!
