Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone cupcake molds.
Prepare the topping:
- Mix the melted butter and brown sugar.
- Divide evenly into the muffin cups.
- Place a pineapple slice and cherry in each cup, trimming the pineapple to fit if necessary.
Make the batter:
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well.
- Stir in milk (or pineapple juice) and vanilla extract.
- Sift together the flour, baking powder, and salt, then gradually mix into the wet ingredients.
Assemble the cakes:
- Spoon the batter over the prepared pineapple topping, filling each cup about ¾ full.
Bake:
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool and flip:
- Allow the cakes to cool for 5 minutes, then carefully invert onto a tray or cooling rack to release the cakes.
- Serve warm or at room temperature. Enjoy!
Notes
- Substitute maraschino cherries with fresh or frozen cherries for a natural option.
- Add a pinch of cinnamon to the topping for a spiced twist.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.