These miniature cakes are the perfect way to bring some extra sunshine to your Easter gatherings, and you don’t even need a knife to serve them!

Topping:

· 1/4 cup melted butter

· 1/3 cup brown, maple, or coconut sugar

· 1 can pineapple rings

· Cherries (optional)

Cakes:

· 1 & 1/4 cup flour of choice (I use a mix of almond and measure for measure gluten free flours)

· 1 tsp baking powder

· 1/4 tsp salt

· 1/4 cup (half a stick) of butter, softened

· 1/3 cup brown, maple, or coconut sugar

· 1/3 cup raw sugar, stevia, or other sweetener

· 1 large egg (at room temperature)

· 1 tsp vanilla extract

· 1/4 cup milk or cream

· 1/4 cup pineapple juice (reserved from can)

Directions:

1. Grease a 12-count muffin tin.

2. Make the topping: melt the butter and sugar in a small saucepan on medium low heat. Mix until smooth.

3. Evenly distribute topping between all muffin tins, then add a pineapple ring to each (you may need to cut out a piece and reshape them to fit). Add the cherries, if using.

4. To make the cake batter, mix together the flour, baking powder and salt.

5. In a larger bowl, beat the butter until smooth, then add the sugar and mix until it’s light and fluffy.

6. Add the egg and vanilla, then mix until thoroughly combined.

7. Mix in half of the dry mixture, then the milk and pineapple juice. Add the last half of the dry mixture, and mix until just combined. Don’t overmix the batter.

8. Distribute the batter between the muffin tins, then bake at 350 for 20-25 minutes, until a toothpick inserted in the center comes out clean.

9. Let cool for 5-10 minutes. Then slide a knife around the outer rim of each cake to loosen from the pan. Place a wire rack over the muffin pan, then carefully flip the rack and pan over together. (Be sure to use oven mitts!) Gently lift the muffin pan off the cakes.

10. Let them cool completely, then serve and enjoy!

This recipe took inspiration from livewellbakeoften.com