2 eggs
2/3 c white sugar
4 T pineapple juice
2/3 c flour
1 t baking powder
1/4 t salt
In a bowl, add eggs, sugar and juice. Beat for 2 minutes. In a separate bowl, sift together flour, baking powder and salt. Add to egg mixture and mix for 2 minutes.
4 T butter
2/3 c brown sugar (packed)
1 can pineapple rings
6 maraschino cherries
In a sauce pan, melt butter and add brown sugar. Stir on low heat for one minute.
Spray pan of choice jumbo muffin tin, regular muffin tin or 10 inch cast iron skillet with non-stick cooking spray.
Spoon warm brown sugar mixture into bottom of each muffin tin, place a pineapple ring on top. Place a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If using regular muffin tins, cut the rings to fit or just use pineapple tidbits.
Bake cakes at 350 degrees 6 jumbo cakes, for 25 minutes, 8 regular cakes for 20 minutes or large cake, baked in a 10 inch cast iron skillet for 22-25 minutes or when a toothpick inserted in the middle comes out clean.
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 serving plate on top and quickly flip over.
