Classic Delight: Pineapple Upside-Down Cake Recipe

For the topping:

• 1/4 cup unsalted butter
• 1/2 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
• Maraschino cherries, drained

For the cake batter:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup pineapple juice (reserved from the canned pineapple)
• 1/4 cup milk

Method:

Get the topping ready. Set the oven temperature to 175°C (350°F). Spread 1/4 cup of melted unsalted butter equally on the bottom of a 9-inch circular cake pan. Evenly distribute the brown sugar on top of the cake pan’s melted butter. Arrange the Pineapple and Cherries: Tightly fit the pineapple slices onto the pan and arrange them in a single layer over the brown sugar. Put a maraschino cherry in the middle of each slice of pineapple and in the spaces between them. Put asideTo prepare the cake batter, combine the baking powder, salt, and all-purpose flour in a medium-sized basin. Put aside.

Prepare the cake batter:

Mix the baking powder, salt, and all-purpose flour in a medium-sized bowl. Put aside. Cream 3/4 cup of granulated sugar and 1/2 cup of softened unsalted butter in a large bowl until light and fluffy. Add the vanilla essence and beat in the eggs one at a time.

Mix the dry and wet ingredients together:

Add the flour mixture to the butter mixture gradually, adding milk and pineapple juice in turn. Don’t overmix; just blend the ingredients.

Put the Cake Together:

Evenly cover the pineapple chunks and cherries in the cake pan with the batter.

Using a spatula, gently spread the batter over the fruit until it covers it evenly. A toothpick placed into the center of the cake should come out clean after 40 to 45 minutes of baking in a preheated oven. After taking it out of the oven, allow it to cool in the pan for ten to fifteen minutes on a wire rack.

Invert and serve:

Gently remove the cake from the pan by round its edges with a knife. Place a serving plate over the cake pan, upside down. Carefully flip the cake onto the serving platter while using oven mitts. Remove the cake pan slowly so that the lovely pineapple topping can be seen.

Serve and Enjoy:

Serve the Pineapple Upside-Down Cake warm or at room temperature.

Optionally, garnish with additional maraschino cherries or whipped cream before serving.