Classic Delight: Pineapple Upside-Down Cake Recipe

INGREDIENTS:

• For the topping:
  • 1/4 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
  • Maraschino cherries, drained
• For the cake batter:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pineapple juice (reserved from the canned pineapple)
  • 1/4 cup milk
    Method:
    1. Prepare the Topping:
       • Preheat your oven to 350°F (175°C).
       • Melt 1/4 cup of unsalted butter and pour it into a 9-inch round cake pan, spreading it evenly over the bottom.
       • Sprinkle the brown sugar evenly over the melted butter in the cake pan.
    2. Arrange the Pineapple and Cherries:
       • Arrange the pineapple slices in a single layer over the brown sugar, fitting them snugly into the pan.
       • Place a maraschino cherry in the center of each pineapple slice and in any gaps between the slices. Set aside.
    3. Make the Cake Batter:
       • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
       • In a large bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy.
       • Beat in the eggs, one at a time, then stir in the vanilla extract.
    4. Combine Wet and Dry Ingredients:
       • Gradually add the flour mixture to the butter mixture, alternating with additions of pineapple juice and milk.
       • Mix until just combined, being careful not to overmix.
    5. Assemble the Cake:
       • Pour the batter evenly over the arranged pineapple slices and cherries in the cake pan.
       • Spread the batter gently with a spatula to ensure it covers the fruit evenly.
    6. Bake the Cake:
       • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
       • Remove from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
    7. Invert and Serve:
       • Carefully run a knife around the edges of the cake to loosen it from the pan.
       • Place a serving plate upside-down over the top of the cake pan.
       • Using oven mitts, carefully invert the cake onto the serving plate. Slowly lift the cake pan off, revealing the beautiful pineapple topping.
    8. Serve and Enjoy:
       • Serve the Pineapple Upside-Down Cake warm or at room temperature.
       • Optionally, garnish with additional maraschino cherries or whipped cream before serving.