Ingredients:

  • 4 tablespoons unsalted butter (57g)
  • 1/2 cup brown sugar (100g)
  • 6 pineapple rings (canned or fresh, about 1/4 inch thick)
  • 6 maraschino cherries (or fresh cherries, pitted)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (50g)
  • 1/4 cup unsalted butter, softened (56g)
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup buttermilk (120ml)

Instructions:

  1. Melt butter in a small saucepan over medium heat. Stir in brown sugar until dissolved. Remove from heat.
  2. Pour caramel into the bottom of each muffin cup or mini cake pan. Place a pineapple ring in the center of each cup, and add a cherry in the middle of each pineapple ring.
  3. In a mixing bowl, combine flour, baking powder, and salt. In another bowl, cream together granulated sugar and softened butter until light and fluffy. Mix in egg and vanilla, then gradually alternate adding flour mixture and buttermilk until just combined.
  4. Spoon the batter evenly over the pineapple and caramel layer.
  5. Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until the tops are golden and a toothpick inserted in the centre comes out clean.
  6. Allow cakes to cool in the pan for about 10 minutes, then invert onto a serving platter.