With a muffin pan and pineapple rings --- A new version of a classic recipe!

If you have already tried to make a pineapple upside-down cake, well, this time, we propose a miniature version, which entails the use of a muffin pan. Your success is guaranteed! 

Start by combining four tablespoons of melted butter and 130 grams of sugar, to form a caramel topping which you are going to place on the bottom of the individual muffin molds in the muffin pan. On top of the caramel place a pineapple ring with the inevitable candied cherry.

Now, for the cake batter -- Combine two eggs, 130 grams of sugar, four tablespoons of pineapple juice, 90 grams of flour, one tablespoon of baking powder and a pinch of salt. Pour the cake batter into the muffin molds filling each only two-thirds full, then bake for 25 minutes at 180° C. Next, turn the muffin pan upside down ... fantastic!