Mini Pineapple Upside Down Cakes

These turned out better than I expected, and are absolutely delicious.
Can be eaten on there own, or served as individual desserts with custard or cream.

4oz Castor Sugar
4oz Margarine
4oz SR Flour
2 Eggs

Tin of pineapple slices
Glace Cherries
Golden Syrup

Drain pineapple slices, and put to one side.

Cream together margarine and sugar until light and fluffy, beat in beaten eggs a little at a time, (with a little flour to prevent curdling).
Fold in rest of flour.

Put cake papers in muffin tin.
Place one pineapple ring at bottom, (depending on size of your pineapple rings or paper cases, you may want to use scone cutter on pineapple rings to make the smaller).

Place half a cherry in centre of ring, then drizzle aprox half a tsp of golden syrup over fruit at bottom.
Put 1 small ice-cream scoop of cake mix in each paper case.
Bake in oven gas 6, until risen and golden brown.
Place on wire rack, and allow to cool for about 5 minutes, before careful removing papers and cooling completely, with cherry facing up.

Enjoy!