Found this gem of a recipe in my 1965 "McCall's Practically Cookless Cookbook." I love going through the old books because you never know what you'll find. I realized that I have never made pineapple upside-down cake before so figured this would be my baby step to the big league.
Pineapple Upside-Down Muffins
paraphrased from original recipe, makes 16
1/3 cup butter, melted
1/2 cup light brown sugar, packed
1/2-2/3 cup pecan halves
1 (8 oz.) can crushed pineapple, drained
2 cups Bisquick
1/4 cup granulated sugar
2 tbsp. butter, melted
3/4 cup milk
Grease bottoms of 16 muffin tin cups.
To make the pineapple topping, first combine the melted butter and brown sugar. Divide evenly between muffin cups.
Arrange 2-3 pecan halves per muffin cup. Then top with crushed pineapple, dividing evenly between cups.
To make the muffin batter, combine all the ingredients in a bowl. Quickly stir with a wooden spoon, do not beat. The batter will be lumpy.
Divide the batter evenly between the cups (filling to about 2/3 full).
Bake for 15-20 minutes at 400 degrees until golden. Mine took 18 minutes.
Loosen the edges of the muffin cups with a spatula or knife. Invert immediately onto a cookie sheet. Let the pan rest on the muffins for about a minute then remove pan.
If any pineapple mixture sticks to the cups remove it and spread it over the bottom of the muffins.
So there was some reading misunderstanding on my part and I used foil cupcake holders instead of just doing them in the muffin tin itself. The original method will be easier because I found my batter tended to stick to the sides of the foil cups. Still delicious and edible.
I used Bisquick but you can use any packaged biscuit mix.
The other thing I meant to do was put a piece of maraschino cherry in the topping as well to make it more traditionally pineapple upside down...next time!