Instructions:
- Prepare the Oven & Pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin pan to prevent sticking and make for easy removal after baking.
- Make the Caramel Topping: In each muffin cup, add about ½ teaspoon of melted butter and 1 teaspoon of brown sugar. Place a few pineapple chunks in the center of each cup, then top with a maraschino cherry. The sugar and butter will create a beautiful caramelized topping as the cakes bake.
- Prepare the Cake Batter: In a bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. In another bowl, beat ½ cup of softened butter and ¾ cup of granulated sugar together until creamy and light. Add the 2 eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Incorporate the Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with ½ cup of pineapple juice and ¼ cup of milk. Begin and end with the dry ingredients, mixing until smooth after each addition. The batter should be thick and well-combined.
- Assemble the Cakes: Carefully spoon the cake batter over the pineapple and cherry mixture in each muffin cup, filling each about ¾ full. This will give the cakes room to rise and spread as they bake.
- Bake the Cakes: Place the muffin pan in the preheated oven and bake for 20–25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Be sure to check for doneness, as baking times may vary slightly based on your oven.
- Cool & Flip: Once baked, let the mini cakes cool in the pan for about 5 minutes. Then, carefully invert the pan onto a tray or plate while the cakes are still warm. The caramelized pineapple topping will now be beautifully on top of each cake!
