Mini Pineapple Upside Down Cakes

Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)
Cut a piece out of each pineapple slice. This will make the pineapple smaller so it will fit in the muffin tin. Alternatively you can use canned pineapple chunks or even cube up the pineapple instead.
Divide the pineapple rounds among the muffin tins. Top each pineapple with a cherry, set aside.
Next add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for 3 minutes or until lighter in color and fluffy.
Add in egg and vanilla and mix until combined.
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 golden brown and 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. Repeat with the remaining cakes.
A lot of times the cherries will sink down a bit so I always add another one to the top!
Serve warm with a scoop of ice cream!