Mini pineapple upside-down cakes recipe

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup butter, melted + ½ cup cold, cut into 8 slices
• 1½ cups sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ cup brown sugar
• 8 maraschino cherries
• 1 can crushed pineapple, drained
• Nonstick spray

1. In a large bowl, mix together the flour, baking powder, salt, melted butter, sugar, eggs, and vanilla until smooth.
2. Spray each ramekin with a light coating of nonstick spray.
3. Add a slice of butter to each ramekin, then sprinkle about 1 teaspoon of brown sugar into bottom of each ramekin, spreading evenly. Then add a cherry in the middle and 1½ tablespoons crushed pineapple around it.
4. Evenly distribute batter to ramekins, on top of the pineapple.
5. Add 1½ cups water to your pot and place trivet in the bottom of the pot. Place ramekins in a pyramid formation onto the trivet—three on the bottom (spaced out), and one in the middle on top of the rims of the other three.
6. Lock the lid and close your vent. Cook on High Manual Pressure for 9 minutes. Once done, QPR the pressure. Allow a few minutes to cool, and carefully remove the ramekins with tongs.
7. While the first batch is cooling, add your second batch to the Instant Pot. When ready to serve, simply turn onto your plate, upside down.