Ingredients
1/2 cup butter, melted
1/2 cup packed brown sugar
3 cans (8 oz. each) pineapple rings in juice, undrained
24 maraschino cherries (without stems), patted dry
48 NILLA Wafers, halved
1 pkg. (2-layer size) yellow cake mix
1/2 cup oil
3 eggs
1 tsp. vanilla

HEAT oven to 350°F.
SPOON butter into 24 muffin cups sprayed with cooking spray, adding about 1 tsp. to each cup. Sprinkle with sugar.
DRAIN pineapple, reserving 1 cup juice. Cut each ring into 6 pieces. Place 3 pineapple pieces in each muffin cup. Add cherry to center of each. Stand 4 wafer pieces, cut sides up and rounded sides out, around side of each cup.
BEAT cake mix, reserved pineapple juice, oil, eggs and vanilla with mixer until blended; spoon into muffin cups
BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Carefully run knife around each cake to loosen from pan. Cool 5 min. before removing from pans.