Let me tell you about the first time my kitchen filled with the smell of brown sugar caramelizing and pineapple turning jammy in the oven. I was trying to capture the cozy, nostalgic magic of a classic Pineapple Upside Down Cake, but in a personal, grab-and-go form. The moment I flipped that first warm cupcake tin over and heard the gentle plop before lifting it to reveal a perfect, glazed cherry nestled in golden rings, I knew I had something special. That blend of sticky-sweet topping and tender vanilla cake is pure happiness, a mini vacation in every bite, and it’s the recipe I turn to when I want to impress with a familiar, comforting twist.
Ingredients
- 12 maraschino cherries
- 1/2 cup (1 stick) unsalted butter, divided
- 2/3 cup packed light brown sugar
- 1 (20 oz) can pineapple rings, plus 3-4 tablespoons of the juice
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
A quick note on ingredients from my kitchen: Using pineapple juice from the can instead of just milk in the batter is my secret weapon—it amplifies the pineapple flavor throughout every crumb. Please don’t skip letting your eggs and milk come to room temperature; I’ve tried it cold, and it makes the batter less cohesive. And for the butter in the topping, I always use unsalted. Since the brown sugar is already sweet and deep, this gives you complete control over the final flavor. Trust me, it makes a difference.(See the next page below to continue…)