In advance of making this recipe, soak cherries in rum.
Drain the crushed pineapple, saving the juice for the cake batter.
Preheat the oven to 350 F and spray cupcake tin with non-stick spray.
Prepare the cake batter by beating the butter and sugar together till light and fluffy.
Beat in the egg, salt, baking powder, and extract.
Add flour and pineapple juice in alternating additions, both starting and ending with the flour.
Stir in crushed pineapple.
Prepare the pan by putting the following into each cupcake cup:
1 teaspoon melted butter
1 teaspoon brown sugar
1 maraschino cherry
1 teaspoon coconut
1 tablespoon crushed pineapple
Press into the bottom of the tin, then scoop cupcake batter on top, filling a little more than 3/4 full.
Bake until a light golden brown, about 15 minutes.
Let the cupcakes cool in the pan about 5 minutes, then flip over onto the cooling rack so that the fruit is on top.
Cool completely, and enjoy!