Individual Pineapple Upside-Down Cakes

Ingredients

For the Topping:

• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 8 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. Preheat the oven to 350°F (175°C).
2. **Prepare the topping:** Melt butter and divide evenly among tart pans. Sprinkle brown sugar over the butter. Place a pineapple ring in each pan, topped with a maraschino cherry.
3. **Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time, then stir in vanilla.**
4. **In a separate bowl, whisk together flour, baking powder, and salt. Alternately add dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.**
5. **Pour batter over pineapple rings in tart pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.**
6. **Cool cakes in pans for 5 minutes. Invert cakes onto plates and serve warm. Optionally, dust with powdered sugar for garnish.**

Enjoy these delicious and impressive individual pineapple upside-down cakes!