MINI Pineapple Upside Down Cakes

I have raved about Pinterest in more than one post here, so I won't do it again. BUT, this idea came from Pinterest, and now that I have made them this particular way I believe this is the only way to eat pineapple upside down cake... made in a muffin tin... so you get your very own mini pineapple upside down cake.

I love pineapple upside down cake for so many reasons, and I have made about a zillion of them. I tend to eat slices for breakfast - is anyone surprised at this point? Didn't think so. Interestingly enough I found out that when they are made in muffin form, they are better. The topping to cake ratio is far more favorable, and the brown sugar and butter mixture make the outsides slightly crunchy, which just makes every bite even better. Hence me deciding this is the only way to ever eat this cake again.

I was also thinking that these would be awesome for a brunch, or a party that required small bites. These would definitely impress, and they are really no harder than a normal pineapple upside down cake!

Ingredients for the cake:
4 eggs
2 cups of sugar
2 cups of flour
2 tsp. baking powder
1 cup of milk (I used soymilk - use what you have)
1 stick of butter, melted or really soft
1 tsp. vanilla

Ingredients for the topping:
1/2 cup brown sugar (maybe a little more)
1/2 stick of butter, melted
Maraschino cherries, one for each
Pineapple rings, one for each

Grease a cupcake/muffin tin pan (the larger sized ones - 6 each, not 12) and preheat the oven to 350. With a mixture combine all ingredients for the cake batter, and set aside. Then mix together the ingredients for the topping, making sure that all the brown sugar is covered in the butter (no dry spots remain). Scoop a little bit of the topping mixture into the bottom of each muffin spot, just enough to cover the bottom completely. Then add a pineapple ring to each, and in the middle of each pineapple ring add a cherry. Pour the batter over top of the pineapple ring - making sure to only fill each one about 3/4 of the way full.

Bake for about 25 minutes. When they are still hot from the oven, run a knife around the outside edge of each mini cake so they won't stick to the sides. Then place a large pan on top of the muffin pan, and flip them over - carefully! Viola! You have this fab treat...

*Note: this cake batter recipe will make an entire 9 inch round version of this, or about 12 mini cupcake versions!

{Seriously thinking these are the best things I have ever made.}

ENJOY!