Mini Pineapple Cakes (Print Version)

# Ingredients:

01 - 1 cup crushed pineapple, drained.
02 - 12 maraschino cherries.
03 - 1/2 cup brown sugar.
04 - 1/4 cup unsalted butter, melted.
05 - 1 1/2 cups all-purpose flour.
06 - 1 teaspoon baking powder.
07 - 1/4 teaspoon salt.
08 - 1 cup granulated sugar.
09 - 1/2 cup unsalted butter, softened.
10 - 2 large eggs.
11 - 1 teaspoon vanilla extract.
12 - 1/2 cup whole milk.

# Instructions:

01 - Heat oven to 350°F. Grease mini muffin pan.
02 - Mix melted butter and brown sugar. Add 1/2 teaspoon to each cup.
03 - Top with pineapple and one cherry each.
04 - Whisk flour, baking powder, and salt.
05 - Cream butter and sugar. Beat in eggs and vanilla.
06 - Alternate adding dry ingredients and milk to butter mixture.
07 - Spoon batter into cups, filling 3/4 full.
08 - Bake 18-22 minutes until done.
09 - Cool 5 minutes. Invert onto tray.

# Notes:

01 - Drain pineapple very well.
02 - Can make 2 days ahead.
03 - Grease pan thoroughly.
04 - Invert while still warm.
05 - Best served slightly warm.

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