Mini Pineapple Upside Down Cakes

First off, I'm going to apologize. I didn't take any photos of these cakes{this post is going to be so boring}... My lame reasons: 1) I worked late and NEEDED something sweet, so whipped these up really quick and 2) They were ugly. I literally didn't care what they looked like, I just needed the sweet pineapple! lol

I got this recipe via Pinterest, from Big Mama's Home Kitchen. It was easy, delicious and it was the perfect way to use the mini pineapple I got in my Bountiful Basket last week. Here is her recipe below:

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
1/4 cup butter


Topping:

2/3 C brown sugar
1-can pineapple rings (I used a fresh mini Pineapple)
6-maraschino cherries

1. In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  
2. 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.
3. In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.
4. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.  
5. Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits. (I used a fresh pineapple so I cut down to fit in the tin)
6. 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.
7. 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.