Preheat oven to 350°F and generously coat a jumbo muffin tin with nonstick cooking spray.

Drain pineapple slices on paper towels and reserve any juices. If necessary, add enough water to juices to measure 3/4 cup of liquid. Set aside.

In a small bowl, whisk together butter and brown sugar until combined. Divide mixture evenly between muffin cups and top each with a pineapple slice.

In a large bowl, combine cake mix, eggs, vegetable oil and the reserved pineapple juice. Mix to combine and divide evenly between muffin cups. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pan for 5 minutes. Run a sharp knife around the edges of each muffin cup and invert muffin tin onto a wire cooling rack. Let cakes cool at least 10 minutes.

Top with whipped cream and a cherry. Serve immediately.