Ingredients:
For garnish :
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
Pineapple slices (canned or fresh, about 7 to 8 slices)
Maraschino cherries (optional)
For the cake:
1 3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon of salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon of vanilla extract
1/2 cup of milk
1/4 cup pineapple juice (reserved canned or fresh)
Instructions:
Prepare the filling:
Preheat your oven to 350°F (175°C).
Pour the melted butter into a 9-inch round cake pan, tilting it to cover the bottom evenly.
Sprinkle the brown sugar over the melted butter.
Arrange the pineapple slices on the brown sugar and place a cherry in the center of each pineapple slice if using.
Prepare the cake batter:
In a medium bowl, combine flour, baking powder and salt.
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture alternating with the milk and pineapple juice, starting and ending with the flour mixture. Mix until everything is combined.
Assemble the cake:
Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
Bake the cake:
Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted in center comes out clean.
Let the cake cool in the pan for about 10 minutes.
Invert the cake:
Run a knife around the edges of the cake to loosen it from the pan.
Place a serving plate on top of the cake pan and carefully invert the cake onto the plate.
Let the cake cool completely before serving.
Enjoy your delicious pineapple upside down cake! This classic dessert is perfect for any occasion and is sure to please anyone who tastes it.