Vanilla butter cake ingredients:
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs
Mixture for bottom of muffin or cupcake pans:
2 cans of Dole pineapple slices
1/2 cup butter, melted
1 1/2 cup brown sugar, packed
Maraschino cherries
Non stick spray
Directions:
1. Drain the pineapple juice, and set pineapple slices aside.
2. Lightly spray a cupcake or muffin tin. Place about 1 tablespoon of brown sugar in the bottom of each muffin tin. Place about one teaspoon of melted butter in each muffin tin as well. Place a pineapple slice in each of the cups in the muffin/cupcake pan. Place a cherry in the middle of a pineapple slice.
3. Pour and even amount of cake batter into the cupcake tins, filling them almost to the top. Bake at 350F degrees for 20-25 minutes.
5. Once golden brown, let cool for 5-10 minutes. Then loosen the edges of each cakes with a knife and invert the muffin pan onto a cooling rack. Serve warm, or cool. Either way, enjoy!
Ingredients
- Vanilla butter cake ingredients:
- 2 cups all-purpose flour, sifted
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- Mixture for bottom of muffin or cupcake pans:
- 2 cans of Dole pineapple slices
- 1/2 cup butter, melted
- 1 1/2 cup brown sugar, packed
- Maraschino cherries
- Non stick spray
Instructions
- Directions:
- Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and light. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat everything together on low for 30 seconds, then high for 3 minutes, set aside.
- 1. Drain the pineapple juice, and set pineapple slices aside.
- 2. Lightly spray a cupcake or muffin tin. Place about 1 tablespoon of brown sugar in the bottom of each muffin tin. Place about one teaspoon of melted butter in each muffin tin as well. Place a pineapple slice in each of the cups in the muffin/cupcake pan. Place a cherry in the middle of a pineapple slice.
- 3. Pour and even amount of cake batter into the cupcake tins, filling them almost to the top. Bake at 350F degrees for 20-25 minutes.
- 5. Once golden brown, let cool for 5-10 minutes. Then loosen the edges of each cakes with a knife and invert the muffin pan onto a cooling rack. Serve warm, or cool.
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