Pre heat oven to 350 degrees. Line a cupcake pan with cupcake liners.

In a large mixing bowl with a handheld electric mixer or the bowl of a stand mixer, beat the cake mix, oil, water, pineapple juice, eggs, and drained crushed pineapple on medium-high speed for 2 minutes.

When mixing the batter, be careful not to overmix it. Overmixing can cause the cupcakes to become dense and tough. Mix until just combined and then stop.

Pour the cupcake batter into the muffin pans, filling them about halfway.

Transfer to the oven, and bake for 12-15 minutes until the cupcakes are golden brown or until a toothpick inserted into the center of the cupcake comes out clean.

Transfer the pan to a cooling rack, and allow to cool for 1-2 hours.

Once cupcakes are cooled, beat the frosting and whipped topping on medium for 1 minute.

Fill a piping bag equipped with the 1M frosting tip with frosting, and work in a circular motion, starting at one edge, meeting, then moving to the middle.

After you've piped the frosting onto the cupcakes, chill them in the fridge for 30 minutes. This will help the frosting to set and hold its shape.

Garnish with a fresh pineapple wedge and/or maraschino cherries.

Refrigerate cupcakes until ready to serve.