Mini Pineapple Upside Down Cakes

Instructions

1. In the bowl of stand mixer, cream 1 cup of butter and sugar together.
2. Add in the sour cream, eggs, and vanilla and fully combine.
3. In another bowl combine the dry ingredients, the flour, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients in the stand mixer and combine to create the cake batter. Set aside.
5. In a small sauce pan, melt 4 tbsp of butter with 2 tbsp brown sugar.
6. Spray 2 cupcake pans with non stick spray to make 24 mini cakes. Add about 1/2 tsp of the butter and brown sugar mixture to each cupcake spot.
7. Cut 12 pineapple rings in half, and then make several slits 3/4 of the way through each pineapple piece, on the outside. Cut 12 marachino cherries in half. In each cupcake spot, on top of the butter and brown sugar mixture add 1/2 of the pineapple ring, using your fingers to make it form a circle. Add 1/2 a marashino cherry to the centre of each one. Add the batter on top, evenly divided between the 24.
8. Bake the mini pineapple upside down cakes at 325 degrees for about 20 minutes, until a toothpick inserted in the middle comes out clean, and the middle springs back when you push it down with your finger.
9. Turn the mini pineapple upside down cakes out onto a cooling rack when theyr'e finished. Serve them with whipped cream.