1can(20oz) pineapple tidbits in juice,drained and ½ cup juice reserved
For the Cake
¼cupbutter
⅔cupsugar
1large egg
1cupall-purpose flour
1.5teaspoonspumpkin spice
½teaspoonbaking powder
1tablespoonvanilla
Maraschino cherries, to garnish
Instructions
Heat the oven to 360°F. Divide the melted butter between 12 muffin cups. Sprinkle about 1 teaspoon brown sugar in each cup and then divide the drained pineapple tidbits on top.
Blend the butter and sugar in a medium bowl with a hand mixer until soft. Add the egg and blend until light and fluffy. Add the remaining cake ingredients and reserved pineapple juice, mix until well combined.
Divide the batter between the prepared muffin cups and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then invert on a rack and cool completely. Garnish with maraschino cherries.