Preheat your oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin or a 12-cup standard muffin tin.

In a small bowl, mix the melted butter and brown sugar. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup.

Place a pineapple ring on top of the sugar mixture in each cup. If using a standard muffin tin, you may need to cut the rings to fit. Add a cherry in the center of each ring.

In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract, and mix until combined.

In another bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined—don’t overmix.

Spoon the batter evenly over the pineapple and cherries, filling each cup about 3/4 full.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pan for 5–10 minutes. Then run a knife around the edges and invert onto a wire rack or serving plate.

Serve warm or at room temperature.