Pineapple Upside-Down Cake In A Muffin Pan

• 2 eggs
• 2/3 cup sugar
• 4 tablespoons pineapple juice
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter or 4 tablespoons butter
• 2/3 cup brown sugar
• 1 (20 ounce) can pineapple rings
• 6 maraschino cherries

1. Preheat over to 350 degrees. Spray your muffin tins with non-stick cooking spray.
2. Bake time 10-15 minutes.
3. 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.
4. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
5. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top of brown sugar mixture. Add a cherry in the middle of each pineapple ring. 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.

eggs, sugar, pineapple juice, allpurpose, baking powder, salt, butter, brown sugar, pineapple rings, maraschino cherries

Taken from www.food.com/recipe/pineapple-upside-down-cake-in-a-muffin-pan-499392 (may not work)