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Dive into the nostalgic joy of a Pineapple Upside-Down Cake, where the world is turned deliciously upside-down with caramelized pineapple slices and cherries atop a moist, buttery cake. Perfect for any occasion, this cake is both a visual and flavor delight. Let's bring some retro charm to your table!
Preheat your oven to 350°F (175°C).
Melt 1/2 cup of unsalted butter in a saucepan over medium heat. Stir in 1 cup of brown sugar until dissolved. Pour this mixture into a 9-inch round cake pan.
Arrange 7-8 pineapple slices in a single layer on top of the butter-sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
In a mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
In a separate large bowl, cream 1/2 cup of unsalted butter with 1 cup of granulated sugar until light and fluffy.
Beat in 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup of milk, beginning and ending with the flour. Mix until just combined.
Pour the batter over the pineapple and cherries in the pan, spreading evenly.
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 5 minutes before inverting onto a serving platter. Serve warm and enjoy!
