Ingredients
Scale
- 1/2 cup unsalted butter (melted)
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices (drained)
- 12 maraschino cherries
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup softened butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Pour melted butter evenly into each muffin cup. Sprinkle 1 tablespoon of brown sugar over the butter.
- Place a pineapple slice in each cup. Add a cherry in the center of each slice.
- In a bowl, cream together the softened butter and granulated sugar until fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
- Pour batter over the pineapple slices, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool for about 5 minutes, then invert onto a wire rack to cool completely.
- Prep Time: 20
- Cook Time: 25