Mini Pineapple Upside Down Cakes

 Well hello June...it has been a long time. I have missed your green leaves and hot afternoons. 

June, you and I are going to have a crazy time together. This month is going to be VERY busy. So busy that I made these cute little cakes last week and just couldn't find the time to blog about them until now. So much is going to be happening this month. I am hoping I can pay all my bills on time, make all my flights and keep my head screwed on through it all. 

 My June started off at a wedding. I think a lot of people started their June with a wedding. At least that is what I can tell from web. Congratulations to all you newlyweds out there. 

I am hoping to be able to share with you over this month but I believe it might be more of a blog about where I am and what I am eating instead of what I am cookie and baking. But that is okay with you right? I am looking forward to sharing with you especially about eats/drinks from my mid-June trip to NYC and the Montana at the end of June. Next weekend is a camping/kayaking trip - Mountain Pies? Anyone? S'mores? Anyone?

I hope you have a great June and I hope to be sharing another blog with you soon. I also hope you think these mini cakes are as cute as I do. 

Mini Pineapple Upside Down Cakes

For  the topping (bottom):
8 tTbls butter, melted
1 cup brown sugar, firmly packed
1 can of crushed pineapple, drained.  (Reserve juice)

For the cake:
1 cup butter, melted
1 cup granulated sugar
2 large eggs
3 cups all-purpose flour
1 Tbls baking powder
1 tsp salt
1 tsp vanilla
dash of cinnamon
reserved pineapple juice

12 maraschino cherries (for garnish)
Whipped cream (for garnish)

Preheat oven to 350 degrees.  Spray the mini bundt cake pan with non stick spray.

To make the topping, melt the butter and then stir in the brown sugar and spoon it evenly into the a 12-cupcake pan. Add the drained crushed pineapple evenly over the brown sugar mixture. 

To make cake, cream the butter and sugar together.  Add the eggs one at a time and beat well after each egg. Now stir in the vanilla.

Sift together the flour, baking powder, and salt.  Now add about one-third of the flour mixture to the wet ingredients, then one-half of the juice.  Repeat until the flour and juice mixtures are mixed into the batter. 

Pour the batter over the pineapple cupcake pan dividing it evenly into each cup.  Bake for 15 to 18 minutes or until the tops of the cupcakes spring back when touched.

Cool the cakes for about 5 minutes. To remove the cakes from the pan, place a sheet of wax paper or foil over the top of the pan and invert over a cookie sheet. Lift off the pan.

Top each cake with whipped cream and place a cherry on top.