Mini Pineapple Upside Down Cakes

• 3/4 cup butter
• 1 3/4 cups brown sugar
• 1 1/2 cans pineapple tidbits
• 24 Maraschino cherries
• 6 eggs
• 2 cups white sugar
• 3/4 cup pineapple juice (if you buy pineapple in its own juice instead of in syrup, you should have enough in the cans)
• 2 cups unbleached all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt

1. Preheat to 350 degrees.
2. Melt the butter and stir in brown sugar.
3. Spoon mixture into each cup of your two greased muffin tins.
4. Add your maraschino cherries and pineapple tidbits to the bottom of each cup.
5. In a large mixing bowl or stand mixer, whisk together eggs, sugar, and pineapple juice.
6. Slowly add in flour, baking powder, and salt until completely combined.
7. Use an ice cream scoop and fill each cup about 3/4 full.
8. Bake for about 20 minutes or until done.
9. Let the cakes cool for at least 10 minutes.
10. Go around the edge of each cake with a knife and place a cooling rack or cookie pan upside down over top of the tin.
11. Holding on to both the muffin tin and the rack, flip them over.
12. The cakes should slide out onto the cooling rack.
13. Enjoy!

butter, brown sugar, pineapple tidbits, maraschino cherries, eggs, white sugar, pineapple juice, flour, baking powder, salt

Taken from www.epicurious.com/recipes/member/views/mini-pineapple-upside-down-cakes-51202241 (may not work)