Preheat the oven to the temperature listed on the cake mix. (Mine was baked at 350 degrees)
Drain the pineapple, saving the juice in a separate bowl/cup.
Chop one cup of cherries.
Add the required ingredients for the cake mix. Using the pineapple juice in place of the water. If there is not enough pineapple juice, add water to the juice to achieve the proper amount. Mix until fully combined.
Add the pineapple and cherries to the batter and mix until fully combined.
Line cupcake pan with cupcake liners. You can also use cooking spray if you have not cupcake liners.
Spray liners with cooking spray and sprinkle the bottom of the liners with brown sugar. (optional)
Fill the cups with two scoops of cake batter. I use a cookie scoop.
Bake according to the direction on the box of cake mix. (Mine cooked 21 minutes)
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add almond flavoring and cherry juice and continue to beat on medium speed for 1 more minute.
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