Preheat oven to 350 degrees

Line cupcake pan, and set aside. Do not spray.

In a large bowl, combine all cake ingredients until just mixed.

Fill cupcake liners a little over 1/2 full of batter and bake 15-18 minutes.

In a small saucepan, add the filling ingredients and cook over medium heat.

Once it begins to boil, stir until it thickens (about 2 minutes).

Place in fridge after allowing to cool.

Once your cupcakes are totally cooled, poke holes in them with a straw (I poke four holes per cupcake, and try to keep them around the edges).

Lightly spoon cherry juice over them, let them soak, and then repeat once more.

Core each cupcake, saving the top of the pieces you take out.

Spoon in pineapple filling, then replace top.

In your mixing bowl, whip 2 cups heavy whipping cream until it begins to thicken and move as one element in your bowl.

Add powdered sugar and cherry juice and beat until thick frosting consistency. Add more cherry juice if you want more flavor.

Use red food coloring to make it more vibrant.

Frost your cupcakes and place a cherry on top!