Angie’s Chili Rockin’ Pineapple Upside Down Cake

Cake Mixture
1 box of your favorite yellow cake mix (Prefers Duncan Hines Butter Golden)
Use the pineapple juice from the can instead of water as directed on box
3 eggs
½ cup butter
5 slices of pineapple – chopped

Blend mixture for 4 minutes as directed to create the fluffy and creamy mixture, and let stand while preparing the topping.
Topping Mixture
½ cup of light brown sugar
½ cup of dark brown sugar
½ cup of melted butter
Stir the sugars and butter together to create syrup, and proceed with making your 18 personal pineapple upside down cakes.
Lightly coat the pan with butter, then put about 2 tablespoons of topping in the pan spreading evenly by spinning the pans.  Then center the pineapple in the 4 inch pan with a cherry in the middle.  Add the batter (approximately a third cup) to the pan.  Repeat in the remaining pans.
Preheat oven to 350 degrees while preparing mixtures.  Bake on a cooking stone, and due to needing both oven racks to prepare 18 personal cakes, the baking will be between 20 to 30 minute with the top rack of cakes being ready sooner.  Flip while hot within 5 minutes of removal from oven, and let cool before serving.