Filled Pineapple Pots - cooking recipe

Ingredients

1 (18 oz.) box yellow cake mix
1 (20 oz.) can pineapple chunks, drain and reserve juices
12 maraschino cherries, halved
confectioners sugar
water (to be added to juice)

Preparation

Preheat oven according to box directions.
Line 2 (12-cup) muffin pans with paper bake cups. Make cake batter according to box directions, but use juice and water in place of liquids on box.
Drop half a cherry and 1 chunk of pineapple into each cup. Fill each cup 3/4 full with batter.
Bake according to box directions for cupcakes.
When cooled, dust with confectioners sugar or frost with frosting.