Mini Pineapple Upside-down Cakes

These didn't come out as I had expected, but they were pretty good. I used a can of sliced pineapple since I am way too lazy to cut up a fresh one. The canned slices are a little too big for the muffin pan so my cakes came out a little messy/lopsided.



2 tablespoons melted butter or vegetable shortening
6 tablespoons butter
1 cup packed light brown sugar
2 tablespoons light corn syrup
1 small pineapple, peeled, cored and cut into 1/2-inch slices, or 1 can sliced pineapple
12 maraschino cherries, well drained
3 eggs
2 cups sugar
1 cup canola oil
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350° F. Coat the bottom and sides of 12 muffin cups with 2 tbsp. melted butter or shortening. Set aside. In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoonful into each muffin cup. Top each with a pineapple slice and a cherry. In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. Fill muffin cups to the top. Bake for 25-28 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely.

Source: The Comfort of Cooking