Created on April 13th, 2009
Preheat oven to 350 degrees.
Spray 2 – 6 cup jumbo muffin pans with non stick cooking spray with flour.
Spoon 1 TB melted butter into each muffin cup.
Sprinkle 1 TB brown sugar evenly over butter in each muffin cup.
Arrange 3 cherry halves, cut side up, on top of brown sugar.
Sprinkle 1 TB pecans over cherries.
Divide pineapple tidbits evenly over pecans.
In a medium mixing bowl, beat ½ cup butter until creamy.
Gradually add sugar, beating until fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
In a small bowl, sift together flour, baking powder and salt.
Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with the flour mixture.
Spoon about ¼ cup batter over pineapple in muffin cups.
Bake for 20 – 22 minutes or until pick inserted in center comes out clean.
Let cakes cool in pans for 10 minutes.
Invert cake onto a baking sheet to cool completely.