Mini Upside-Down Rum Pineapple Coconut Cakes

1. Preheat your @traegergrills or oven to 350°F.
2. In a small pot or microwave-safe bowl, melt butter, stir in brown sugar, rum & salt.
3. Generously spray a jumbo or large 12-slot muffin pan with nonstick spray.
4. Spoon 2 tbsp of the butter-sugar-rum mixture into each cavity.
5. Place a pineapple ring on top.
6. Divide cake batter evenly over each.
7. Bake 20–25 min until golden.
8. Rest pan for 5 min, run a small spatula around edges if needed, then flip onto a silicone mat. Transfer to a cooling rack.

Serve warm or at room temp with whipped cream & caramel drizzle.