Preheat oven to 350.

Cut pineapple rings into quarters.

Spray muffin pan with non stick spray.

Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.

In another bowl combine melted butter and brown sugar and stir until blended.

Spoon 2 teaspoons of butter mixture into each cup.

Place pineapple pieces in a circle around bottom with cherry in center.

Fill each cup 2/3 full with batter.

Bake 20-25 minutes or until toothpick inserted in center comes out clean.

Allow to cool in pan for 5 minutes.

Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.