Pineapple Upside Down Cake

Ingredients

Unsalted butter

1/2 cup (1 stick), melted

Brown sugar

3/4 cup, packed

Canned pineapple slices

1 can (20 oz), drained

Maraschino cherries

1/2 cup, drained

All-purpose flour

1 1/2 cups

Granulated sugar

1 cup

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Milk

1/2 cup

Vanilla extract

1 teaspoon

Eggs

2 large, room temperature

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt the butter in the oven until bubbly.
3. Remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter, creating a caramel layer.
4. Arrange the drained pineapple slices on top of the brown sugar, placing a maraschino cherry in the center of each pineapple slice for a pop of color.
5. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
6. In a separate large bowl, cream together the granulated sugar and softened unsalted butter until the mixture is light and fluffy, about 3-4 minutes.
7. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
8. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined to avoid overmixing.
9. Pour the batter over the arranged pineapple and cherries in the cake pan, spreading it evenly with a spatula.
10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Gently lift the pan to reveal the beautiful caramelized topping.
12. Serve the pineapple upside down cake warm or at room temperature, optionally with a scoop of vanilla ice cream on the side.