mini pineapple upside-down cakes

1 can (20 ounces) pineapple rings in juice
8 tablespoons corn syrup with brown sugar ( such as Karo)
8 maraschino cherries, stems removed
1 box ( 1 lb) pound cake mix
2 eggs
2 teaspoons ground ginger
pinch ground allspice

1) heat oven to 350 degrees. coat 10 indentations of jumbo muffin fans with nonstick cooking spray.
2) drain the pineapple, reserving juice
3) place 1 tablespoon corn syrup with brown sugar in each pan indentation. top with a pineapple ring, pressing down slightly to fit. drop a cherry in each pineapple ring center.
4) place pound cake mix in a large bowl, along with 3/4 cup of pineapple juice ( add water if needed), eggs, ginger, and allspice. beat 30 seconds on low speed to combine. increase speed to medium-high; beat two more minutes. divide equally among pineapple lined muffin indentations, about 1/2 cup each.
5) bake cakes at 350 degrees for 33-35 minutes or until toothpick inserted in centers comes out clean. remove pans from oven and immediately trim off any crowned tops. invert onto baking sheet and tap gently to loosen cakes. replace any pineapple that may have stuck to pan. serve warm.