Pineapple Upside-Down Cake

• Pineapple Upside-Down Cake
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• Ingredients:

  For the Topping:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 can (20 oz) pineapple slices in juice, drained
  • Maraschino cherries
  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pineapple juice (reserved from the canned pineapple)
  • 1/2 cup milk

  Instructions:

  1. Preheat your oven to 350°F (180°C).

  2. In a saucepan, melt 1/2 cup of butter over low heat. Add the brown sugar and stir until well combined. Pour this mixture into the bottom of a greased 9-inch round cake pan.

  3. Arrange the pineapple slices on top of the sugar mixture. Place a cherry in the center of each pineapple slice.

  4. In a medium bowl, whisk together the flour, baking powder, and salt.

  5. In a separate large bowl, cream together 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.

  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice and milk. Begin and end with the dry ingredients. Mix until just combined.

  7. Pour the batter over the pineapple slices in the cake pan, spreading it evenly.

  8. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

  9. Allow the cake to cool in the pan for 10 minutes. Then, run a knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate.

  10. Let the cake cool completely before serving.

  Enjoy your homemade Pineapple Upside-Down Cake! Feel free to get creative with the arrangement of the pineapple slices and cherries.

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