Individual Pineapple Upside Down Cakes...

Just as a reminder, parties and holidays are calorie-free zones.  Therefore, calories will not be tallied for this recipe.  So tonight I'm baking for a work crop/party for tomorrow night (er...technically today, I guess).  I kind of forgot that I was supposed to be making something till this afternoon about half an hour before I was supposed to go to work.  Soooooo, I zoomed through my bookmarked recipes, and found one that I had ALMOST all the ingredients for (important, since my grocery budget for the month is pretty much already tapped out).  I found the original recipe at Big Mama's Home Kitchen.  I made a double batch, so according to the original recipe, I could've gotten 6 jumbo muffins or 16 regular muffins.  I ACTUALLY got 21 regular muffins, in which case, I wouldn't have needed to do a double batch.  Whoops!  This may have had something to do with the size of my pineapple pieces...I should've probably cut them down a little smaller, but I really like pineapple, and my normal complaint with pineapple upside down cake is that there's not enough pineapple, so I just went with it.  Anyway, here's the recipe:

Individual Pineapple Upside Down Cakes
8-10 regular-sized muffins

Ingredients:
- 2 eggs
- 2/3 c. white sugar
- 4 T. pineapple juice (I just used the juice in the can of pineapple chunks)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 stick butter
- 2/3 c. brown sugar
- 1 can pineapple chunks
- 1 small jar maraschino cherries

Directions:
Preheat oven to 350 degrees.  Spray muffin tin with non-stick cooking spray.  Arrange a maraschino cherry in the center of each muffin tin, and pineapple chunks around it.  In a mixing bowl add eggs, white sugar, and pinepple juice.  Beat for 2 minutes.  Add flour, baking powder, and salt.  Beat for an additional 2 minutes.  In a small sauce pan, melt butter and add brown sugar.  Stir on low heat for about a minute.  Spoon warm brown sugar mixture over the fruit in each muffin cup.  Spoon cake batter into each muffin cup (theoretically no more than 3/4 full, but I definitely filled mine more than that.  If you overfill, just make sure to put a cookie sheet under your tin, so if it runs over, it doesn't create a disaster in your oven).  Bake for 20 minutes.  Let cool 3-5 minutes.  Run a knife around the edges of each cup, and then flip into a baking sheet (it'd probably be better to flip them on a cooling rack, but I don't have one, so it'll have to do on a baking sheet).