Begin by slicing fresh pineapple into rings, about half an inch thick. In a skillet over medium heat, add a tablespoon of sugar and cook the pineapple slices until they turn golden brown and caramelized, approximately 5-7 minutes. Gently flip the slices halfway through to achieve an even color.

In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add ½ cup of granulated sugar, mixing well until fully incorporated. Next, add 2 large eggs, 1 cup of mascarpone cheese, and 1 teaspoon of high-quality vanilla extract. Stir gently until just combined—be careful not to overmix.

Preheat your oven to 350°F (175°C) while you assemble. Grease your mini cake pans, place a piece of caramelized pineapple at the bottom of each pan, then pour the batter over the pineapple, filling each mold about three-quarters full.

Place the assembled mini cake pans in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.

Once baked, remove the mini cakes from the oven and let them cool in the pans for about 5 minutes. Gently invert each cake onto a serving plate.