### Mini Pineapple Flips Recipe
#### Ingredients:
– 1 can (20 oz) pineapple slices, drained
– 1/2 cup packed brown sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup maraschino cherries, halved
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup milk
– 1 large egg
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
#### Instructions:
1. **Preheat Oven:**
– Preheat your oven to 350°F (175°C).
– Grease a muffin tin with cooking spray or butter.
2. **Prepare Topping:**
– In a small bowl, mix the melted butter and brown sugar together.
– Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup.
– Place a pineapple slice on top of the brown sugar mixture in each cup. Cut slices to fit if necessary.
– Put a maraschino cherry half in the center of each pineapple slice.
3. **Prepare Cake Batter:**
– In a medium bowl, whisk together the flour, baking powder, and salt.
– In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
– Add the egg and vanilla extract, and mix until combined.
– Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
4. **Assemble and Bake:**
– Spoon the cake batter over the pineapple and cherries in each muffin cup, filling each about 3/4 full.
– Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
5. **Cool and Flip:**
– Let the mini pineapple flips cool in the muffin tin for about 5 minutes.
– Run a knife around the edges of each cake to loosen them.
– Place a baking sheet or large plate over the muffin tin and carefully invert it to release the cakes.
6. **Serve:**
– Serve warm or at room temperature. Enjoy your mini pineapple flips!
These delightful mini pineapple flips are perfect for parties or as a sweet treat for any occasion!
