Brenna's Mini Pineapple Upside Cakes

Ahh... Pineapple Upside Cake! This simple recipe is been one of my favorites since I was little. I think the first time I had it was when it was served as part of school lunch in elementary school.
I love the simplicity of it. Brenna is a big fan too. She specifically requested it and I was excited to make it.

I looked for a good recipe for it that didn't involve nuts or rum and eventually decided to wing it.
Mini Pineapple Upside Cakes

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/3 cup of oil
4 eggs
1 tablespoon vanilla
1 cup sour cream (I used full fat but low or non fat is fine)

1/2 cup of pineapple juice
1 stick of unsalted butter, melted
1 can (20 ounces) crushed pineapple, drained, juice set aside
3/4 cup light brown sugar
24 maraschino cherries, halved

Preheat oven to 350F. Lightly mist mini muffin tins with Pam for Baking (or prepare similarly).

Place one teaspoon of butter and brown sugar in the bottom of the tin. Mix together well. Add pineapple, and then invert a cherry so the smooth side is face down. Set aside.

Stir together flour, baking powder and salt in large bowl. Set aside. Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add sour cream. Reduce speed to low. Add flour mixture alternately with pineapple juice, beating well after each addition just until mixed.

Prepare mini-cakes: Add a tablespoon or so of batter to the tin. It should be about 75% filled. Bake for about 9-11 minutes (depending on your oven), until they are golden and a toothpick comes out clean when pricked into the center.

Remove them from the oven and run a small knife around the edges of the cupcakes to free any edges. Place a baking rack or large platter over the top of the muffin tin and quickly invert the pan. Set the rack and pan on the counter and gently tap on each well to remove the contents. Slowly remove the tin. Let cool for about 15 minutes and then serve.

Yield: 48 mini or 24 regular sized muffins
Would I Make This Again? Yes! This is a great dessert that everyone can't help but love. Plus they are so cute when they are tiny! 4.0 out of 5 stars.