Preheat your oven to 350 and spray a muffine pan with non-stick cooking spray. Set the pan aside.
Drain both cans of the pineapple chunks, setting aside 1/2 cup of the juice for batter. I layed out the chunks on a towel to drain completely.
In one bowl melt butter in a microwave, then stir brown sugar into melted butter. Stir until completely mixed together.
Pour mixture into muffin wells, adding about 2 tsp to each.
Arrange pineapple chunks on top of the sugar mixture, about 5 in each. The chunks are perfect for making a simple flower shape. Set aside when finished.
Whisk together flour, sugar, baking powder and salt. Once well incorporated, set up mixer with a paddle attachment, add butter and pineapple juice (that was set aside) then mix until batter is completely smooth. Add in the egg and vanilla extract, continue mixing until well combined.
Divide batter evenly among muffin cups, layering batter over pineapple layer.
Place in preheated oven for 24 minutes or until tooth pick comes out of center clean. Once pulled from the oven. Allow to cool for 5 minutes, then place a cooling rack over the top of muffin pan and flip.
Allow the mini cakes to cool completely before adding whipped cream and cherry topping.
For whipped cream topping:
In a mixing bowl using an electric hand mixer, whip cream on high speed until soft peaks form. Add sugar and continue to whip until stiff peaks form.
