Mini Pineapple Upside Down Cakes!

Ingredients

For the Cake

• 4 Tbsp pineapple juice
• 2/3 cup all purpose flour
• 2 eggs
• 2/3 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt

For the Glaze & Topping::

• 2 Tablespoons Pineapple Juice
• 1/4 cup butter -1/2 stick
• 2/3 cup brown sugar
• 1- can pineapple rings
• 8- maraschino cherries

Instructions

1. Preheat oven to 350F
2. Spray your pan with non-stick cooking spray or lightly butter.
3. In a Large bowl combine the Eggs, Sugar, Pineapple Juice, Flour, Baking Powder & the Salt and mix until well incorporated.
4. In a small sauce pan, melt the butter, once melted add in the brown sugar and the 2 tablespoons of pineapple juice and stir constantly on medium heat for 45 seconds, set aside.
5. Spoon a layer of the hot mixture into the bottom of each tin, then place a pineapple ring on top. Add a cherry in the middle of each of the pineapples
6. Spoon the cake batter into each cup, being sure to only fill each one 3/4 the way full.
7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean
8. Once baked, remove from the oven and allow to cool in the pan for 10 minutes
9. Gently run a knife around the edge of each cake to help loosen, because they tend to stick slightly.
10. Place each cake on a wire cooling rack & allow to cool completely
11. ENJOY!