This makes one dozen.
1 can pineapple rings
2/3 cup light brown sugar
1/3 cup butter, melted
1 cup (2 sticks) butter
1 cup sugar
2 cups all-purpose flour
1 teaspoon cinnamon
2 teaspoons baking powder
1 tsp vanilla
1/3 cup pineapple juice
1/2 cup milk
Preheat oven to 350 degrees. Grease a non-stick cupcake pan. I used melted butter. You don’t want to use cupcake liners here, remember, you will be inverting these!!
Drain pineapple rings, keeping some for later. Laying the rings on paper towels helps them dry out a little faster.
In a small bowl mix the brown sugar and the melted butter. Divide it amongst the cupcake cups, and spread around the bottom, evenly. Now is when you lay your pineapple ring on top. Note the bottom of the cup is smaller than your average pineapple ring. No prob, just cut a chunk out of the ring and make it fit. You can use the leftovers for the other cups.
In a bowl, whisk together the flour, cinnamon and baking powder Set aside.
In the bowl of an electric mixer cream the butter and the sugar. Add the eggs and vanilla. Then add the flour mixture, alternating with the pineapple juice and milk.
Spoon the batter over the fruit and sugar into each muffin cup, evenly. Bake in the oven for 25-30 minutes, until a toothpick tester comes out clean.
Here comes the trick. When you take them out of the oven, let them rest in the pan for a few minutes. Then place a wire rack on TOP of the pan, flipping it over and hopefully…your little cakes will just plop on out, with the pineapple on top.
Now you can let them cool, if you plan to serve later, but let me tell you, these things taste
AWESOME warm. So sweet and delish.