Pineapple Upside Down Cake

Ingredients

• 1/2 cup unsalted butter (1 stick), preferably at room temperature
• 1 cup brown sugar, packed tightly
• 1 can (20 oz) sliced pineapple in juice, drained
• Maraschino cherries (optional)
• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, at room temperature
• 1/2 cup milk (or reserved pineapple juice)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt 1/2 cup of butter over low heat. Sprinkle the brown sugar evenly over the butter.
3. Arrange the drained pineapple slices over the brown sugar mixture decoratively. Place a maraschino cherry in the center of each pineapple slice.
4. In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
5. Add the eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract.
6. In a separate bowl, whisk together 1 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of milk or reserved pineapple juice. Mix until just combined.
8. Pour the batter evenly over the pineapple and brown sugar layer. Smooth the top with a spatula.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for about 10 minutes. Carefully invert the cake onto a serving plate.

Nutrition