This is a showstopper dessert that you could serve at a fancy dinner party or normal family dinner that is sure to please kids and adults! It looks amazing and has the perfect balance of salty & sweet! Remember to post your creations with hashtag #HamptonsSalt.
Preheat oven to 350 degrees.
Grease muffin pan well.
Melt 1/4 cup of butter & 1/2 cup of brown sugar over medium heat and distribute evenly into the muffin pan.
Drain 1 20 oz can of crushed pineapple and distribute evenly into the muffin pan.
In a large mixing bowl, beat 1 large egg, 1/4 cup softened unsalted butter,1/3 cup of granulated sugar, 1/3 cup of brown sugar, 1 teaspoon of vanilla extract, 1/2 cup of whole milk, 1/4 teaspoon Hamptons Cooking Salt, 1 cup of all-purpose flour, 3/4 teaspoon baking powder and distribute evenly into the muffin pan.
Bake for 20-25 minutes or until toothpick comes out clean.
Let them cool in the muffin pan for 10 minutes.
With a knife, help loosen the cakes from the muffin pan.
Put a cooling rack over the muffin pan and then carefully flip.
Sprinkle with Hamptons Finishing Salt.
Let them cool for at least 10 more minutes and then serve.