Easy and Delicious Pineapple Upside-Down Cupcakes - My Home Made Recipe

Ingredients

• 1 can (20 oz / 565 g) pineapple chunks in juice, drained with 1/2 cup juice reserved
• 1/3 cup (75 g) unsalted butter, melted, plus more for greasing
• 2/3 cup (135 g) packed light brown sugar
• 12 maraschino cherries, halved
• 1 box (15.25 oz / 432 g) yellow cake mix
• 3 large eggs
• 1/2 cup (120 ml) reserved pineapple juice
• 1/3 cup (80 ml) vegetable oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt