Mini Pineapple Upside-Down Cakes

Recipe from bigmamashomekitchen.com

Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings (or tidbits)
6-maraschino cherries (12 if using a regular size muffin tin)

Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.

1. In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt.  Add to the wet ingredients and turn mixer back on for 2 minutes.
2. In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.
3. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring (or tidbits for a regular muffin tin) on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.
4. Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  The cake is done with a toothpick inserted in the middle comes out clean.
5. Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.