Preheat oven to 350F. Grease three 3" cake pans and set to the side
Brush the melted butter evenly between the pans
Cover the bottom of each pan with an even amount of brown sugar between the pans, enough to prevent the butter from completely absorbing into the sugar
Drain and set aside pineapple chunks/tidbits/slices and reserve the juice from can
Arrange the pineapple as desired in the brown sugar. For slices, place one slice in the center of each pan. For tidbits/chunks, we like to arrange in a flower-like shape
Add one maraschino cherry to the center of your pineapples in each pan, and place all three pans on a baking sheet. Set aside
Whisk together dry ingredients (except sugar) and set aside
Using a stand mixer fitted with the paddle attachment, beat the butter and sugar until smooth and creamy. Add in the egg, followed by the Rodelle Pure Vanilla Extract and beat until combined, stopping as needed to scrape the sides of the bowl
Once vanilla is combined, add in half of the dry ingredients to the butter mixture, mixing to combine. Once combined, add in half of the milk and half of the pinapple juice and mix until combined. Repeat the process until all ingredients are mixed
Scoop 1/3 of the batter ( ~1/2 cup) in each cake pan, it should come up to about 1/2 way up the pan, and gently smooth the tops
Bake on a cookie sheet for 25 minutes, turning halfway to ensure even cooking.
Test cakes with a toothpick inserted in the center to ensure they’re completely baked through
Once completely baked, allow cupcakes to cool for a few minutes before inverting them onto a surface covered in wax paper. Serve immediately for best results, but we like to let them sit and cool before de-panning to prevent the cakes from getting crumbly
