Mini Pineapple Upside Down Cupcakes are the way to go! 👌🏾 Try Alicia Chandler’s FULL RECIPE below! 🍍 If you’re a baker too, enter to win a KitchenAid Stand Mixer atwww.bakerspotlight.com/become-a-featured-baker/

2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Ingredients for Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries

Directions:
-Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

-In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. 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.

-In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

-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.

-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.

-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.

-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.

-Place wire rack of cakes on sheet tray to cool.