Mini Pineapple Upside-Down Cakes

Step 1

Preheat the oven to 350°F. Spray a standard 12-count muffin pan well with non-stick cooking spray and set aside.

Step 2

Add the butter and brown sugar to a small saucepan over medium heat. Mix until the butter is melted and the mixture is completely smooth. Remove from the heat and evenly distribute between all 12 muffin cavities.

Step 3

Place 1 maraschino cherry in the middle of each muffin cavity. Spoon the crushed pineapple evenly between all 12 muffin cavities (you'll probably have some left over). Set aside.

Step 4

In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.

Step 5

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla extract, making sure to mix well after each ingredient.

Step 6

Add the dry ingredients in three additions alternating with the milk, starting with the dry ingredients and ending with the dry ingredients, mixing each time until just combined. Evenly distribute the cake batter between all 12 muffin cavities.

Step 7

Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Remove from the oven and allow to cool in the pan for 5-10 minutes. Slide a knife around the outside of each cake (to loosen them from the pan), place a wire rack on top of the muffin pan. Very carefully (the pan will be hot!) flip the wire rack over with the muffin pan on top. Gently remove the muffin pan to release the upside-down cakes. Allow to cool, then serve and enjoy!