Mini Pineapple Upside Down Cakes

A mini version of an old classic. From Family Circle. I love the fact that you can have a small individual serving instead of a whole cake!

• Ready In: 48 mins
• Serves: 8-10

Ingredients

• 1 (20 ounce) can  pineapple slices in juice
• 8  tablespoons corn syrup, with brown sugar, such as Karo
• 8  maraschino cherries, with stems removed
• 1 (1 lb) box  poundcake mix
• 2  eggs
• 2  teaspoons ground ginger
• 1  pinch ground allspice

Directions

1. Preheat oven to 350°F.
2. Spray cups of jumbo muffin pan with a good coat of non stick cooking spray.
3. Drain pineapple, reserving juice.
4. Place 1 tablespoon corn syrup with brown sugar in each cup.
5. Top with pineapple ring, pressing down slightly to fit.
6. Drop a cherry into each pineapple ring center.
7. Mix in a large bowl pound cake mix, along with 3/4 cup pineapple juice, add water if necessary to equal 3/4 cup, eggs, ginger and allspice. Beat 30 seconds on low speed to combine. Increase speed to medium high and beat 2 more minutes.
8. Divide equally among pineapple lined muffin cups, approximately 1/2 cup batter for each.
9. Bake cakes for 33 - 35 minutes or until toothpick inserted into center comes out clean.
10. Remove pans from oven and immediately trim off any crowned tops.
11. Invert onto baking sheet and tap gently to loosen cakes.
12. Replace any pineapple that may have stuck to pans.
13. Serve slightly warm.