Mini Pineapple Upside Down Cake Recipe

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• 1. step 1For the topping: Place racks in the upper and lower thirds of the oven and preheat to 350°. Spray two 12-cup muffin tins with cooking spray. Pat pineapple slices dry with paper towels, then combine with granulated sugar and cornstarch in a medium bowl.
  2. step 2Cut about 2 inches from each pineapple slice and place slices into 20 muffin cups. For his remaining four cups, use 2-inch segments to create rings. Add a cherry to the center of each pineapple slice.
  3. step 3Combine the butter and brown sugar in a medium skillet or small saucepan over medium heat, stirring until the sugar dissolves. Drop a spoonful of the mixture over the pineapple in each muffin tin.
  4. step FourFor the cake: In a large bowl, beat the butter, granulated sugar, and vanilla with a mixer on medium speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Add whole eggs and egg yolks and mix well.
  5. step FiveIn a medium bowl, combine flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix after each addition until just combined. Fill each muffin cup with about 2 tablespoons of batter. Use an offset spatula to spread the batter to the edges of each cup (muffin cups should be about three-quarters full).
  6. step 6Bake for 18 to 20 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. Cool the cake in the pan on a rack for 10 minutes. Run a knife around the sides of each cake to loosen them. Carefully turn it over and place it on a plate. Serve warm or at room temperature.