Pineapple Upside-Down Cake

 

Ingredients:

For the Topping:

1/4 cup unsalted butter, melted

1/2 cup brown sugar, packed

Pineapple slices (canned or fresh)

Maraschino cherries (optional, for centers)

For the Cake:

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup pineapple juice (reserved from can or fresh)

1/2 cup milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease a bundt pan or round cake pan.

2. Pour melted butter into the pan, sprinkle brown sugar evenly over it, then arrange pineapple slices on top. Place cherries in the center of each pineapple ring if using.

3. In a medium bowl, whisk flour, baking powder, and salt.

4. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.

5. Add flour mixture alternately with pineapple juice and milk, mixing until smooth.

6. Pour batter over the pineapple layer in the pan and spread evenly.

7. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 10 minutes, then carefully invert onto a serving plate.

9. Serve warm or at room temperature.