2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup AP flour
1 tsp baking powder
1/4 tsp salt
1/4 cup stick butter
2/3 cup brown sugar
1 can pineapple rings
6 maraschino cherries
Preheat oven to 350 degrees. Spray your muffin tins with nonstick spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for two minutes. In a separate bowl, sift together the flour, baking powder and salt. Add to the wet ingredients and turn mixer back on for two minutes.
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
Spoon a layer of the brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. (I sliced my pineapple slices into little chunks.) Add a cherry in the middle of each pineapple. Pour cake mixture over and fill the muffin tin to about 3/4 of the way full.
Bake for about 20 minutes.
Remove from oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. (I didn't need to do this at all.) Place a wire cooling rack on top, and quickly flip over. You may want to place something underneath the wire rack to catch any drippings... although I will tell you I do NOT recommend using wax paper. It made my wire rack slip and I had to eat all four of the mini cakes that fell on the floor. I was devastated.
Thumbs up! Ohhhh my goodness. Bite-size pineapple upside down cake? Life is good. That's all I have to say about this. HIGHLY recommend you make these!