Individual Pineapple Upside-Down Cakes

Ingredients:

For the Topping:

• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 8 slices of pineapple rings (canned or fresh)
• 8 maraschino cherries

For the Cake Batter:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Prepare the Topping:
   • Preheat your oven to 350°F (175°C).
   • Pour the melted butter evenly into the bottoms of the individual tart pans.
   • Sprinkle the brown sugar evenly over the melted butter.
   • Place a pineapple ring in each tart pan, and put a maraschino cherry in the center of each pineapple ring.
2. Prepare the Cake Batter:
   • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract.
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
3. Assemble and Bake:
   • Pour the cake batter evenly over the pineapple rings in the tart pans, spreading it out with a spatula if needed.
   • Place the tart pans on a baking sheet and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for about 5 minutes.
4. Invert and Serve:
   • Run a knife around the edges of each cake to loosen them from the pans.
   • Place a plate over each tart pan and carefully invert the cakes onto the plates.
   • Serve warm, and optionally, dust with powdered sugar for garnish.

Enjoy your individual pineapple upside-down cakes!