Pineapple Upside Down Cake | Simple And Easy

Ingredients:

For the topping:

• 1/4 cup (55g) unsalted butter
• 1/2 cup (100g) packed brown sugar
• 1 can (20 oz) pineapple slices, drained
• Maraschino cherries (optional)

For the cake batter:

• 1 and 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) pineapple juice (reserved from the canned pineapple)
• 1/4 cup (60ml) milk

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Prepare the topping:
   • Melt the 1/4 cup of butter and pour it into the bottom of a 9-inch round cake pan.
   • Sprinkle the brown sugar evenly over the melted butter.
   • Arrange the pineapple slices on top of the brown sugar. Optionally, place a maraschino cherry in the center of each pineapple slice.
3. Prepare the cake batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   • In a large mixing bowl, cream 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 dry ingredients to the butter mixture, alternating with the pineapple juice and milk, beginning and ending with the dry ingredients. Mix until just combined.
4. Assemble and bake:
   • Pour the cake batter over the pineapple slices in the cake pan, spreading it evenly.
   • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Cool and invert:
   • Allow the cake to cool in the pan for about 10 minutes.
   • Carefully invert the cake onto a serving plate. If any pineapple slices stick to the pan, gently remove them and place them back onto the cake.
6. Serve:
   • Serve the Pineapple Upside-Down Cake warm or at room temperature. Enjoy this classic treat!