Instructions: To make the topping: gently melt butter, brown sugar and pineapple in a skillet for just one minute, then cool. Once cool, break the pineapple slices into small chunks. Insert muffin liners into your tins, spooning 2 teaspoons of the butter/sugar/pineapple mixture into each liner (preheat oven to 350°F.) To make the batter: sift together flour, baking powder, and salt. In another bowl, beat together butter with sugar, eggs, vanilla and pineapple juice. Add the flour half at a time, stirring until well blended. To bake it: Spoon batter into muffin tins, filling about 1/2 full. Bake for 15 minutes or until golden. Cool cakes before turning them over, then carefully peel the liner off. Garnish with a halved maraschino or candied cherry (optional). Serve warm. Makes about 24.