Pineapple Upside Down Cake

Ingredients:

Topping

• ¼ cup unsalted butter
• ½ cup brown sugar
• 7–9 pineapple slices (canned or fresh)
• Maraschino cherries (optional)

Cake Batter

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

Instructions:

1. Prepare the Pan
   Preheat oven to 350°F (175°C). Melt ¼ cup butter in a 9-inch round baking pan in the oven. Remove from oven and sprinkle brown sugar evenly over the melted butter.
2. Arrange the Pineapple
   Place pineapple slices over the brown sugar mixture. Put a cherry in the center of each pineapple slice if using.
3. Make the Cake Batter
   In a bowl, mix flour, baking powder, and salt.
   In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Combine Ingredients
   Add the dry ingredients to the butter mixture alternately with the milk, mixing until smooth.
5. Assemble the Cake
   Pour the batter evenly over the pineapple layer and spread gently.
6. Bake
   Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Flip the Cake
   Let the cake cool for about 10 minutes. Place a serving plate over the pan and carefully invert the cake so the pineapple topping is on top.

Serving Suggestion

Serve warm or at room temperature. It pairs well with whipped cream or a scoop of vanilla ice cream.