Preheat the oven to 350°F. In a small bowl, combine the cinnamon and 2 tbsp sugar. Brush the bottoms of each mini taco boat with butter and sprinkle with the cinnamon mixture. Place the boats in a 9”x13” baking dish in 3 rows of 4 taco boats each.
Prepare the cake mixture as per instructions and pour approximately 1/4 cup batter into each taco boat. Place in the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from baking dish and cool on a cooling rack placed over a sheet pan. While they’re cooling, combine the sweetened condensed milk, 1/3 cup heavy cream, and the whole milk. Stir until well mixed.
With a fork, prick the tops of the muffins all over and evenly spoon the milk mixture over the tops of each.
In a mixing bowl, combine the remaining heavy cream and 2 tablespoons of sugar. Mix at a high speed until stiff peaks form. Frost the muffins with whipped cream, and garnish with a sprinkle of cinnamon, chopped pineapple, and a cherry.
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