This is not my recipe. I found it on facebook, and since I can’t pin directly from facebook, I’m slapping it on here so I can find it again.
I made these little yummies last night and they were amazing! We couldn’t wait for them to completely cool off before we ate them, and I think they’re even better slightly warm and gooey.
I followed the directions exactly, except I used crushed pineapple (they were on sale) and smooshed out the extra liquid before placing them around the cherry that I had already placed in the tin.
Another note – I ended up with 9 of these little goodies, not 6. Since I was thinking I was only getting six, I had already distributed the brown sugar/butter mixture into 6 muffin tins. Next time I’ll distribute to 9 muffin tins. But even without the brown sugar goodness, the cupcakes I made out of the extra batter, pineapples and cherries were still amazing.
Posted by Incredible Recipes
Mini Pineapple Upside Down Cakes
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min (I ended up baking for 22 min)
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 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 warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits
(adapted via bigmamashomekitchen.com)