Preheat oven to 350 degrees.
Spray two 12 count cupcake pans with non-stick cooking spray.
Mix cake mix, oil, eggs and pineapple juice on low speed of mixer until combined. Switch to med. Speed and mix for about 2 min.
Spoon 1 t. melted butter in bottom of each cupcake cup.
Add 2 t. brown sugar to each cup.
Place a cherry in the center of the cups.
Add 1 T. of the crushed pineapple to each cup and pack down.
Fill the cups with the cake batter to just below the tops of each cup.
Bake on center rack of oven for 20 min. or until toothpick inserted in center comes out clean.
Only push toothpick part way into the cupcake so you don’t reach it into the pineapple mixture.
Allow to cool in pan on baking rack for 5 min., then invert onto another pan or wax paper covered surface. Turn each cupcake right side up.