Mini Pineapple Upside-Down Cakes

1. Preheat oven to 350 F. Spray a 6-count jumbo muffin tin with non-stick spray and set aside.
2. Melt 1/2 stick (4 tablespoons of) butter in a microwave safe bowl. This will take roughly a minute but keep an eye on it and stop heating when it’s melted. Then add the brown sugar and mix to combine. Distribute the butter/brown sugar mixture evenly into the 6 muffin rounds.
3. Place the pineapple wedges into the butter/brown sugar mixture. This will allow the cake batter to be poured on top. When you flip the cakes out, the pineapple will be on top.
4. In a large mixing bowl, cream the remaining 1 stick of softened butter with 1 cup sugar. Do not rush this step. This will take about 3 minutes on medium speed.
5. Add the eggs, one at a time, mixing after each addition and allowing each to incorporate fully.
6. In another large bowl, combine the flour, salt, and baking powder.
7. In a measuring cup, measure the milk and vanilla.
8. Alternate adding the dry ingredients and the milk mixture to the butter/sugar/egg bowl, stirring well throughout. Always end with the milk mixture to ensure the creamiest batter.
9. Distribute the cake batter evenly among the 6 tins. I like to pour mine into a very large measuring cup and then into the baking tins.
10. Bake for 30 minutes or until golden brown and cooked through.
11. Remove the tin from the oven. Allow cakes to cool in the pan for 2 minutes and then flip them out onto a baking sheet. Do not allow the cakes to cool completely in the baking tins or the topping will stick.
12. Serve hot!