Step 1: Prep Your Oven & Pan

Set your oven to 350°F (175°C). Lightly coat a muffin tin (regular or jumbo) with non-stick spray.

Step 2: Mix the Batter

In a bowl, whisk together eggs, sugar, and pineapple juice until slightly foamy (about 2 minutes). In another bowl, combine flour, baking powder, and salt. Slowly add the dry mix into the wet ingredients and stir until smooth. Keep it gentle—overmixing = dense cakes.

Step 3: Create the Buttery Caramel

Melt butter over low heat in a small saucepan. Add brown sugar and stir until smooth and glossy (about 1 minute). This is where the magic starts—don’t rush it.

Step 4: Build the Layers

Spoon a small amount of the warm caramel mixture into each muffin cup. Place a pineapple slice (or chunks) on top, then press a cherry into the center. Pour the batter over the fruit, filling each cup about 3/4 full. Quick tap on the counter helps everything settle nicely.

Step 5: Bake to Golden Perfection

Bake for:

- 20 minutes (regular size)

- 25 minutes (jumbo size)

Check with a toothpick—it should come out clean. Let the cakes cool for about 3 minutes, then carefully loosen edges with a knife. Flip the pan onto a rack and lift it off.

Flip while warm—wait too long and the caramel sticks.