Step 1

Preheat the oven to 350°F. Spray 12 sections of a jumbo muffin tin with baking cooking spray, set aside.

Step 2

Add the butter and brown sugar to a small saucepan. Whisk constantly until the sugar is melted 3-5 minutes.

Step 3

Evenly divide the sauce among the 12 sections of the jumbo muffin tin.

Step 4

Add a pineapple ring on top of the sauce and place a cherry in the center, repeat with the remaining muffin tin sections. Set aside.

Step 5

In a large bowl, stir together the cake flour, baking powder, and salt, set aside.

Step 6

In the body of a stand mixer with the paddle attachment add the butter, sugar, and brown sugar. Cream together for 3 minutes until light and fluffy.

Step 7

Add the eggs one at a time, making sure the first one is mixed in before adding the next.

Step 8

Stir in the pineapple and vanilla.

Step 9

Add half of the flour mixture and mix it in.

Step 10

Add half of the buttermilk and mix it in. Repeat one more time until fully combined. Scrape down the sides as needed.

Step 11

Divide the batter among the 12 sections of the muffin tin. Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.

Step 12

Take the cakes out of the oven and let them sit in the tin on the countertop for 10 minutes. Place a sheet tray on top of the tin and carefully flip the tray over with the muffin tin on top. Wait 5 minutes, then lift the muffin tin off the cakes.

Step 13

Let cool and serve warm or room temperature.