Melt your butter in a small bowl. Spoon one teaspoon of butter into each cupcake hole. This starts the yummy caramel layer on the bottom.

Add one tablespoon of brown sugar to each hole. Press it down into the melted butter firmly. This will create a thick and sweet glaze.

Place one pineapple ring into every cupcake tin hole. If they are too big, you can use tidbits. Put a cherry in the center of the ring.

Mix the cake mix, eggs, oil, and juice. Use your electric mixer for about two minutes. The batter should look very smooth and creamy.

Pour the batter over the fruit in the tin. Fill each hole about two-thirds of the way up. Do not overfill them or they will spill.

Bake the cupcakes for about twenty minutes. Check them with a toothpick in the center. The toothpick should come out clean and dry.

Let the cupcakes cool for only five minutes. Run a knife around the edges of each cake. Carefully flip the tin over onto a tray.