Mini Pineapple Upside-Down Cakes

Grease 6 (6-ounce) ramekins and set aside.

In a small saucepan, melt butter over low heat; stir in brown sugar. Cook and stir over medium heat until sweetener is dissolved. Remove from the heat. Place pineapple slices in each ramekin and place a cherry in the center ring. Spoon 1 tablespoon brown sweetener and butter mixture in each ramekin. 

Combine dry ingredients: flour, baking powder, granulated sugar, and salt. 

In a large bowl, beat eggs, oil, sour cream, and vanilla until smooth. 

Slowly combine dry mixture with wet ingredients and beat until smooth.

Fill ramekins two-thirds full. Bake cakes for 28-32 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes before inverting onto wire racks to cool completely.