Muffin Tin Mini Pineapple Upside Down Cakes Delight

Ingredients

• 0.5 cup unsalted butter, melted
• 0.25 cup brown sugar
• 1 can (20 oz) sliced pineapple, drained
• as desired maraschino cherries
• 1 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup granulated sugar
• 0.5 cup whole milk
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick cooking spray or butter.
2. In a small bowl, mix the melted butter and brown sugar until well combined. Spoon about 1 tablespoon of this mixture into each muffin cup.
3. Place one pineapple slice in each muffin cup, and place a maraschino cherry in the center of each pineapple. Set aside the remaining pineapple juice for the cake batter.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. In another bowl, combine the granulated sugar, whole milk, egg, vanilla extract, and 1/4 cup of the reserved pineapple juice. Whisk until well combined.
6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined (do not overmix).
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow for rising.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pan for about 5 minutes, then carefully invert the muffin tin onto a wire rack to release the cakes. Gently tap the tin to help them come out completely.
10. Serve warm, and enjoy your delicious mini pineapple upside-down cakes!