Preheat oven to 350 F; Spray a muffin/cupcake tin with nonstick spray
Combine the cake mix, oil, eggs and pineapple juice in a bowl and beat with an electric mixer or whisk until well-blended
In a separate bowl, combine the melted butter and brown sugar. Spoon 2 teaspoonfuls of this mixture in to the bottom of each cavity of the cupcake pan
Arrange pineapple chunks in a circle on top of the brown sugar mixture, with a cherry in the center
Fill each cupcake cavity about ⅔ of the way with the cake batter
Bake for 20 – 25 minutes or until an inserted toothpick comes out clean
Allow to cool in the pan for 5 minutes
Run a butter knife around the edges of each cup, then invert the cupcakes on to a cooling rack