Ingredients
Equipment
Method
- Preheat oven to 350°F. Generously spray 12 muffin tins with cooking spray and set aside.
- In a small bowl, melt butter in the microwave for 30-45 seconds. Stir in brown sugar until dissolved. Spoon into muffin tins, dividing evenly between them.
- Drain the pineapple chunks and reserve the juice. Place 1-2 pieces of pineapple into each tin. Cut the Maraschino cherries in half and put one half in each tin.
- In a medium sized mixing bowl, combine eggs, sugar, and reserved pineapple juice. Using a hand mixer or a stand mixer, beat together for 2 minutes on medium high speed.
- In a separate small bowl, sift together flour, baking powder, and salt. Slowly add the dry ingredients into the egg mixture and once incorporated, return the mixer back on to medium speed and beat for an additional 2 minutes.
- Spoon the cake mixture evenly over the pineapple pieces in the muffin tins.
- Bake for 20-25 minutes, until a toothpick inserted the center comes out clean. Remove from the oven and allow to cool for at least 30 minutes.
- Loosen the edges with a knife and invert onto a plate. Serve immediately. Store covered at room temperature. Enjoy!