Preheat the oven to 350 degrees . Cut out small parchment rounds and place in the cups of two 12-cup mini-muffin tins, layering 1/2 tsp. butter, 1/2 tsp. brown sugar, a cherry piece, a single layer of pineapple (about 5 pieces) and about 1 tbsp. cake batter (cups should be about two-thirds full; save remaining cake batter for another use).
Bake until golden-brown and a toothpick comes out clean when inserted into the center of the cupcakes, about 12 minutes. Immediately run a knife around the edge of each cake and invert to cool on a baking sheet. Serve warm or at room temperature.