Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert, offering a perfect portion size that’s both adorable and delicious. These mini cakes are moist, buttery, and bursting with tropical flavor from the caramelized pineapple and sweet cherries. They’re perfect for any occasion, whether it’s a casual family dinner or a fancy party.

Ingredients:
For the Filling:

1 can pineapple rings
6 maraschino cherries
1/2 stick of butter (4 tablespoons)
2/3 cup brown sugar
For the Cake:

2 eggs
2/3 cup sugar
4 tablespoons pineapple juice
2/3 cup flour
1 teaspoon baking powder
Pinch of salt
Instructions:
Step 1: Prepare the Filling

Preheat your oven to 350°F (175°C).
Preheating the oven ensures that your cakes bake evenly.
Melt the Butter:
In a small saucepan, melt the 1/2 stick of butter over low heat. Once melted, add the 2/3 cup of brown sugar and stir until the mixture is smooth and combined. The sugar should dissolve completely into the butter, creating a caramel-like mixture.
Prepare the Cake Pans:
Grease a muffin tin with cooking spray or butter to prevent the cakes from sticking. Spoon about 1 tablespoon of the butter and sugar mixture into the bottom of each muffin cup.
Add Pineapple and Cherry:
Place a pineapple ring on top of the butter and sugar mixture in each muffin cup. If the pineapple rings are too large, you can cut them to fit. Place a maraschino cherry in the center of each pineapple ring.
Step 2: Make the Cake Batter