Heat oven 375F. Spray 2 (6-count each) mini-Bundt pans with no-stick baking spray

Pat pineapple rings dry with paper towels. Place on hot, lightly greased grill or grill pan. Grill 2 to 3 minutes per side or until caramelized with grill marks.

Melt butter in small saucepan over medium heat. Add brown sugar, stirring occasionally, until mixture is blended and foamy, about 4 minutes. Spoon a scant 1 tablespoon of the butter-sugar mixture over the bottom of each Bundt. Place a pineapple ring on top.

In a mixing bowl, whisk flour, baking powder, baking soda and salt for 30 seconds.

In another mixing bowl, whisk sugar, yogurt, milk, pineapple juice, oil and extract.

Slowly add dry ingredients to wet gently whisking until well combined and batter is smooth.

Divide batter evenly among Bundt leaving at least ¼-inch space from top edge of pan. Bake for 15 minutes or until golden brown and toothpick inserted comes out clean.

Immediately invert cakes onto a foil covered baking sheet. Let set 1 to 2 minutes before removing pan.

Garnish with a candied pecan or fresh cherry, if desired. Serve with mascarpone whipped cream.