Preheat your oven to 350°F (175°C) and grease a muffin tin with non-stick spray.

In a large mixing bowl, whisk the eggs, granulated sugar, and pineapple juice until frothy.

Sift together the flour, baking powder, and salt in a separate bowl, then add to wet ingredients and stir until smooth.

Melt butter in a saucepan, stir in brown sugar until smooth to make the caramel base.

Spoon the caramel mixture into the muffin cups, then place a pineapple ring and a cherry in each.

Fill each cup with batter until about 3/4 full.

Bake in the oven for 20-25 minutes, checking for doneness with a toothpick.

Allow to cool in the pan for 3 minutes before inverting onto a wire rack.