This recipe will make a batch of 6 jumbo size or 8 muffin size cakes.
2/3 C white sugar
4 T pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 stick butter
2/3 C brown sugar
1-can pineapple rings
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
Place a pineapple ring in the bottom of each jumbo muffin tin. Add a cherry in the middle of each pineapple. Spoon over a layer of the warm brown sugar mixture. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. You could also use a 10 inch cast iron skillet and bake for 22-25 minutes (the cake is done when toothpick in middle comes out clean).
Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch the extra drippings and let cool. These are best eaten warm and can reheated in the microwave. Enjoy!