1 box of yellow cake mix
(plus ingredients needed on back, depends on the brand)
2 large cans of sliced pineapples, drained
2 cups firmly packed brown sugar
2 tbsp cinnamon
1 cup butter
Prepare cake mix as directed. Pour equal amounts of cake mix into muffin pans or ready bake aluminum bake cups (the larger muffin size), filling the cups about halfway.
Mix brown sugar and cinnamon and sprinkle about a teaspoon over each cupcake. Then melt the butter in a microwave safe container, and drizzle a little bit of the butter over the brown sugar topped cupcakes. Reserve any remaining butter for later. Place in the oven and bake at 350 degrees for just about 10 minutes, or until the cupcakes start to rise.
Remove the pan from the oven and gently drop one slice of pineapple on top of each cupcake. They should fit perfectly on top. Sprinkle the rest of the brown sugar over the top of the pineapple.
Cook for about another 10-15 minutes or until the tops of the cupcakes are slightly brown. After you remove them from the oven, some of the brown sugar may have sunk into the middle. For those cupcakes, you may need to add a bit more brown sugar and drizzle with any remaining butter so that the brown sugar doesn't fall off. Allow cakes to cool for at least 5 minutes so they can set.