Ingredients
Method
Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing it well with cooking spray or butter.
In a small mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.
In a large mixing bowl, cream the softened butter and brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Add the egg and vanilla extract to the butter mixture, mixing until well blended.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and finishing with the flour mixture. Mix until just combined; do not overmix.
Spoon about a tablespoon of the reserved pineapple juice into the bottom of each muffin cup. Place one slice of pineapple in each cup, followed by a cherry in the center of each pineapple.
Divide the cake batter evenly among the muffin cups, filling them about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cakes cool in the pan for 5 minutes before carefully inverting them onto a wire rack.
Allow the mini cakes to cool slightly before serving.
Prep Time: 15 min | Total Time: 40 min | Servings: 12
- Presentation Tips: Serve warm, topped with a dollop of whipped cream and small slices of fresh pineapple for added flair. Arrange them on a decorative platter for a beautiful display.