Now, let’s dive into the step-by-step process of making these delightful cakes:

1. Preheat your oven to 350°F (175°C) and generously butter a 12-cup muffin tin.
2. In each muffin cup, pour about a tablespoon of melted butter and sprinkle with a tablespoon of brown sugar, ensuring the bottom is evenly coated.
3. Place a pineapple ring in each cup, pressing it into the sugar mixture, and place a maraschino cherry in the center of each pineapple ring.
4. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
5. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix!
8. Spoon the batter over the pineapple slices in the muffin tin, filling each cup about 3/4 full.
9. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pan for about 5 minutes, then carefully invert them onto a wire rack to cool completely. Enjoy the magical moment when the caramelized topping is revealed!