My dad is a sucker for pineapple upside down cake, so when I found this recipe I was super excited! "They're yummier than a normal cake" quote from my dad - and he's picky! I added pecans, which was tricky because they had a tendency to stick to the pan, so after experimenting I found that by just adding a little more butter to the pan and crumbling the pecans rather than halved or chopped made for an easier removal from the pan! ENJOY!
WHAT YOU'LL NEED:
6 tbs. butter (3/4 stick)
1/2 cup milk
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 tsp. vanilla extract
FOR THE TOPPING:
6 tbs. butter (3/4 stick) [yes, again] :)
3/4 cup of light or dark brown sugar - tightly packed
6 maraschino cherries
1 20 oz can pineapple rings
HOW TO MAKE IT:
Heat oven to 350. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.
Meanwhile, prepare the pineapple topping. Into each cup of a 12-cup muffin pan, add 1/2 tbs. unmelted butter, then evenly sprinkle 1 tbs. brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3 minutes.
Pour the batter in the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until their lightly browned, dry around the edges, and pulling away a little - about 25 minutes.
Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet. You can then transfer them back to the cookie sheet or platter to cool - served warm is the BEST!