These Mini Pineapple Upside Down Cakes are simple, sweet and guaranteed to put a smile on everyone’s face!
Preheat oven to 350F. Spray a muffin tin with cooking spray. Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins.
Cut a piece out of each pineapple slice. This will make the pineapple smaller so it will fit in the muffin tin.
Divide the pineapple rounds among the muffin tins. Top each pineapple with a cherry, set aside.
Add butter, granulated sugar, and light brown sugar to a stand mixer with the paddle attachment. Cream for 3 minutes, then add egg and vanilla, and mix again.
In a large bowl combine the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients alternating with the milk.
Divide the batter evenly between the muffin tin. Bake for 20-24 minutes or until the cakes look set.
Allow the cakes to cool in the pan for 5 minutes. Run a knife along the sides of each cake to help it release then use a spoon to scoop it out then invert it onto a plate.
Serve warm with a scoop of ice cream!