Ingredients:
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- Pineapple slices (canned or fresh, about 7-8 slices)
- Maraschino cherries (optional)
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup pineapple juice (reserved from the can or fresh)
Instructions:
- Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- Pour the melted butter into a 9-inch round cake pan, tilting to cover the bottom evenly.
- Sprinkle the brown sugar over the melted butter.
- Arrange the pineapple slices on top of the brown sugar, and place a cherry in the center of each pineapple slice if using.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a 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.
- Gradually add the flour mixture to the butter mixture, alternating with the milk and pineapple juice, beginning and ending with the flour mixture. Mix until just combined.
- Assemble the Cake:
- Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
- Bake the Cake:
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 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 cake pan and carefully invert the cake onto the plate.
- Let the cake cool completely before serving.
Enjoy your delicious pineapple upside-down cake! This classic dessert is perfect for any occasion and sure to be a hit with everyone who tries it.
