Step 1: Prepare the Pineapple Topping In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 1/4 cup of brown sugar and stir until the sugar dissolves and begins to bubble, creating a caramel-like syrup. Remove from heat.

Step 2: Assemble the Toppings in the Muffin Tin Place a slice of pineapple at the bottom of each muffin cup. You can cut the slices into halves if necessary. Add a maraschino cherry in the center of each pineapple slice for a pop of color.

Step 3: Prepare the Cake Batter In a medium bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, and a pinch of salt. In a separate bowl, cream 1/4 cup of softened butter with 1/2 cup of brown sugar until light and fluffy. Add 2 eggs, one at a time, mixing well after each addition. Stir in 1/2 teaspoon of vanilla extract.

Step 4: Combine the Ingredients Alternately add the dry ingredients and 1/2 cup of milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.

Step 5: Fill the Muffin Tin and Bake Spoon the cake batter over the pineapple and cherry mixture in each muffin cup. Be sure not to overfill. Bake in a preheated oven at 350°F (175°C) for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.