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Mini Pineapple Upside Down Cakes!

Ingredients

For the Cake

  • 4 Tbsp pineapple juice
  • 2/3 cup all purpose flour
  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt

For the Glaze & Topping::

  • 2 Tablespoons Pineapple Juice
  • 1/4 cup butter -1/2 stick
  • 2/3 cup brown sugar
  • 1- can pineapple rings
  • 8- maraschino cherries

Instructions

  • Preheat oven to 350F
  • Spray your pan with non-stick cooking spray or lightly butter.
  • In a Large bowl combine the Eggs, Sugar, Pineapple Juice, Flour, Baking Powder & the Salt and mix until well incorporated.
  • In a small sauce pan, melt the butter, once melted add in the brown sugar and the 2 tablespoons of pineapple juice and stir constantly on medium heat for 45 seconds, set aside.
  • Spoon a layer of the hot mixture into the bottom of each tin, then place a pineapple ring on top. Add a cherry in the middle of each of the pineapples
  • Spoon the cake batter into each cup, being sure to only fill each one 3/4 the way full.
  • Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean
  • Once baked, remove from the oven and allow to cool in the pan for 10 minutes
  • Gently run a knife around the edge of each cake to help loosen, because they tend to stick slightly.
  • Place each cake on a wire cooling rack & allow to cool completely
  • ENJOY!