I first had a pineapple upside down cake when my Nana baked it for our family. It was delicious and amazing. I miss you, Nana. While this is not your recipe, I hope it does you proud.
Pineapple Upside Down Cupcakes
3/4 c. butter
1 3/4 c. sugar
2 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla
3/4 c. milk
3/4 c. pineapple juice, drained from can
1 can pineapple tidbits, drained, juice reserved (see above)
1/4 c. butter
2/3 c. brown sugar
Preheat oven to 350 degrees. Either line the muffin tins with liners or spray with cooking spray. If you do not use liners, then you can invert them after baking for a truly authentic pineapple upside down cupcake.
In a mixing bowl, add eggs, white sugar, and butter. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients in batches, alternating with the milk and pineapple juice. Mix until combined.
In a small sauce pan, melt the butter for the topping and add the brown sugar. Stir on low heat for one minute.
Spoon a thin layer of the warm brown sugar mixture into the bottom of each muffin tin, then place pineapple tidbits on top (I used chunks, and they were a little too big…live and learn). Add a cherry in the middle of each cluster of pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full.
Bake until a tester inserted in the center comes out clean, 18 to 23 minutes.
Let cool for a few minutes. Use a small knife to loosen the sides of each cupcake. Place wire racks over the tops of the cupcakes, and careful invert them. Voila!