For the Caramel Pineapple Topping:

• 1/2 cup (1 stick) unsalted butter (just use the real stuff, we’re not counting calories here)
• 1 cup brown sugar, packed (dark brown gives deeper flavor, but light works too)
• 1 can (20 oz) pineapple rings in juice (you’ll use the juice too, so don’t drain it!)
• 12 maraschino cherries (get the ones without stems to make your life easier)
• Optional but awesome: 2 tablespoons rum or 1 teaspoon rum extract

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (yep, more butter – it’s worth it)
• 3/4 cup granulated sugar
• 2 large eggs, room temperature (cold eggs mess with the batter, trust me)
• 1 teaspoon vanilla extract (the real stuff, not the fake garbage)
• 1/4 cup milk
• 1/4 cup reserved pineapple juice (from that can you didn’t drain)

Equipment:

• 12-cup muffin tin (the standard size, not mini or jumbo)
• Nonstick spray or extra butter for greasing
• Knife or kitchen scissors for cutting pineapple rings
• Small saucepan for the caramel
• Electric mixer (stand or hand) for the cake batter
• Cooling rack