Mini Pineapple Upside-Down Cakes

Ingredients:

**For the Topping:**
– 1/4 cup unsalted butter, melted
– 1/2 cup packed brown sugar
– 1 can (20 oz) pineapple chunks, drained
– Maraschino cherries

**For the Cake Batter:**
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2/3 cup milk
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 2 large eggs

Instructions:

1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone muffin cups for easier removal.

2. **Prepare the Topping:**
– In a small bowl, mix the melted butter and brown sugar. Divide the mixture evenly among the muffin cups.
– Place a few pineapple chunks in each cup and add a maraschino cherry in the center.

3. **Make the Cake Batter:**
– In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
– Add the softened butter, milk, vanilla extract, and eggs to the dry ingredients. Beat with an electric mixer on medium speed until well combined and smooth.

4. **Fill the Muffin Cups:**
– Spoon the batter over the pineapple and cherries in each muffin cup, filling them about 2/3 full.

5. **Bake the Cakes:**
– Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.

6. **Cool and Invert:**
– Let the cakes cool in the muffin tin for about 5 minutes. Run a knife around the edges of each cup to loosen the cakes.
– Carefully invert the cakes onto a baking sheet or serving platter, so the pineapple and cherries are on top.

7. **Serve:**
– Allow the cakes to cool slightly before serving. These mini pineapple upside-down cakes are delicious warm or at room temperature.

Enjoy these delightful and individually portioned treats!