Pineapple Upside-Down Cake

 

Ingredients

 

For the Topping:

1/4 cup unsalted butter, melted

1/2 cup packed brown sugar

1 can (20 ounces) pineapple slices in juice, drained

10 maraschino cherries

For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup whole milk

Instructions

 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

Prepare the Topping: Pour the melted butter into the prepared cake pan, tilting to coat the bottom

evenly. Sprinkle the brown sugar over the butter. Arrange the pineapple slices over the brown sugar,

and place a maraschino cherry in the center of each pineapple ring.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda,

and salt. Set aside.

Combine Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar until light

and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Assemble the Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk,

beginning and ending with the dry ingredients. Mix just until combined.

Pour the Batter: Carefully pour the batter over the pineapple and cherries in the pan, spreading it

evenly with a spatula.

Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the

center comes out clean. Allow the cake to cool in the pan for 10 minutes.

Invert the Cake: Run a knife around the edges of the cake to loosen it from the pan. Place a serving

plate over the pan and carefully invert the cake onto the plate. Let it sit for a few minutes before

lifting the pan.