Ingredients
Method
Preparation and Oven Setup
- Preheat your oven to 350°F (175°C). Generously spray a standard 12-cup muffin tin with non-stick cooking spray. Drain the pineapple slices and pat them dry with paper towels.
Create the Caramel Base
- Distribute the melted butter evenly among the 12 muffin cups (about 2 teaspoons per cup). Sprinkle a tablespoon of brown sugar over the butter in each cup, pressing the sugar into the butter to create a thick paste.
Arrange the Fruit
- Place one maraschino cherry in the center of each muffin cup, then add the pineapple ring on top, pressing down slightly.
Mix the Batter
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the egg, milk, oil, and vanilla until well combined. Gradually add the dry ingredients to the wet ingredients and whisk until smooth.
Fill and Bake
- Spoon the batter into each muffin cup, filling them about 3/4 of the way full. Bake for 20 to 22 minutes until golden brown.
The Flip and Cooling
- Allow the cakes to cool in the pan for 5 minutes. Then, invert the muffin tin onto a tray and gently tap to release the cakes.
Notes
Pat fruits dry to avoid sogginess in cake. Use a biscuit cutter for fitting large pineapple slices. Stick to the 5-minute cooling window before inverting.
