Oh My!

Ingredients

For the topping:
1 can pineapple rings (or you can use fresh pineapple)
1 teaspoon whiskey (which I never use)
6 maraschino cherries
1/4 cup butter
1/2 cup brown sugar

For the batter:
1 1/2 cups all-purpose flour
2 to 3 teaspoons ground cardamom or cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice

Directions

Bake at 350°F for 25-28 minutes until golden brown and a tooth pick inserted in the center comes out clean. Allow to cool for a few minutes. While they cooled, I laid a cutting board over the cakes to help create a flatter bottom for them to sit on. Invert the pan over a cutting board or large plate to turn the mini cakes upside down (which for these is right side up). If any pineapple pieces fall off, put them back in place.