Pineapple Topsy-Turvy Cakelets

We took our staff out for dinner at a fancy restaurant in town recently and I ordered the pineapple upside down cake for dessert.
It just wasn't as good as I expected but I loved their presentation of this down home dessert. So I went home and adapted my recipe to make these pretty cakelets.
They were eminently satisfying!

• 1/3 cup butter, melted
• 1/3 cup brown sugar
• 1 tin 341 ml/ 12 oz. can pineapple tidbits, drained
• whole pecan pieces and/or maraschino cherries, halved and blotted with paper towel

• 1/2 cup butter or margarine at room temperature
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk

1. Grease muffin tins well.
2. In a small bowl, combine melted butter and brown sugar.
3. Place 1 teaspoon or so of butter/brown sugar mixture into each muffin cup and spread to cover the bottom.
4. Arrange pineapple tidbits over butter/ brown sugar in a flower pattern around a pecan or cherry half. Set aside.
5. Using a hand mixer, beat butter in a mixing bowl until fluffy.
6. Add sugar l/4 cup at a time, beating well after each addition.
7. Add eggs, one at a time, beating well after each egg.
8. Add vanilla and mix briefly.
9. In a small bowl, sift flour, baking powder and salt.
10. Add half of the dry mixture gradually to butter/egg mixture, mixing at low speed until the flour is mixed in.
11. Add the buttermilk and mix again.
12. Add the rest of the dry ingredients and mix just until all the flour is incorporated.
13. Spoon into prepared muffin cups, filling each approximately 2/3 full.
14. Bake in 350 degree oven 30 minutes or until cake tester or toothpick inserted in the centre comes out dry.
15. Remove from oven and let sit for a couple of minutes.
16. Lightly loosen edges of cakelets from pan and invert onto a rack.
17. Carefully lift pan and replace any pineapple or cherry pieces that have stuck to the pan.
18. Let cool and serve with whipped cream or ice cream.