Ingredients:

  • 1/4 cup (57g) unsalted butter, melted
  • 1/2 cup (100g) packed light brown sugar
  • 12 slices canned pineapple rings, patted dry
  • 12 maraschino cherries, stems removed and patted dry
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (120ml) reserved canned pineapple juice
  • 2 tbsp sour cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
  2. Spoon 1 teaspoon of melted butter into each of the 12 muffin cups, followed by approximately 2 teaspoons of light brown sugar (adjusting to use the full 1/2 cup for all 12 cups).
  3. Press one pineapple ring (or pineapple tidbits arranged in a ring) into the bottom of each cup. Place one maraschino cherry in the center of each pineapple ring.
  4. In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt.
  5. In a separate large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy.
  6. Beat in the egg and vanilla extract until well combined.
  7. In a small container, whisk the pineapple juice and sour cream together. Alternately add the dry ingredients and the juice mixture to the butter mixture, starting and ending with the flour, until just combined.
  8. Divide the batter evenly among the 12 muffin cups, smoothing the tops with a spatula.
  9. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  10. Allow the cakes to cool in the pan for 5 minutes. Run a knife around the edges and invert the tin onto a wire rack or large tray to release the cakes while the caramel is still fluid.