Pineapple Upside Down Cake

Here’s the full, detailed recipe for making a delicious Pineapple Upside-Down Cake:

Ingredients:

Topping:

• 3 tablespoons (43 grams) butter, melted
• ½ cup (100 grams) brown sugar, tightly packed
• 9-10 slices canned pineapple in juice
• 9-10 maraschino cherries (optional)

Cake Batter:

• 1 ½ cups (180 grams) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (76 grams) butter, melted
• ½ cup (100 grams) brown sugar, tightly packed
• ¼ cup (50 grams) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup (80 ml) milk
• ¼ cup pineapple juice (reserved from the canned pineapple)
• ⅓ cup Greek yogurt

Instructions:

Topping:

1. Prepare the Pan:
   • Pour 3 tablespoons of melted butter into a 9-inch round cake pan, making sure the butter completely covers the bottom of the pan.
2. Brown Sugar Layer:
   • Sprinkle ½ cup of brown sugar evenly over the melted butter.
3. Pineapple Layer:
   • Take 9-10 slices of canned pineapple (reserve the juice for the cake batter) and arrange them in a single layer over the brown sugar. You might need to cut some pineapple rings in half to line the sides of the pan properly.
4. Maraschino Cherries (Optional):
   • Place one maraschino cherry in the center of each pineapple ring and between the pineapple rings where there is a hole.

Cake Batter:

1. Mix Wet Ingredients:
   • In a large mixing bowl, whisk together ⅓ cup melted butter, ½ cup brown sugar, and ¼ cup granulated sugar until combined.
   • Add 1 large egg, 1 teaspoon vanilla extract, ⅓ cup milk, ¼ cup pineapple juice, and ⅓ cup Greek yogurt. Whisk until everything is just combined.
2. Dry Ingredients:
   • In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
3. Combine Wet and Dry Ingredients:
   • Slowly add the dry ingredients to the wet ingredients while mixing gently. Mix until just combined. The batter will be thick.
4. Assemble the Cake:
   • Pour the thick batter evenly over the pineapple layer in the prepared pan.
5. Baking:
   • Preheat the oven to 350°F (175°C).
   • Bake the cake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
6. Invert the Cake:
   • Once the cake is fully baked, remove it from the oven and let it sit for 5 minutes to cool slightly.
   • Run a knife around the edges of the pan to loosen the cake.
   • Place a serving plate on top of the cake pan and carefully invert the pan to release the cake. Let the pan sit on top for 5-10 minutes to allow the brown sugar syrup to soak into the cake.
7. Serve:
   • Once the cake has soaked up the syrup, carefully remove the pan and serve the cake warm or at room temperature.
   • You can slice and serve as is or add a dollop of whipped cream or ice cream for an extra treat!

Enjoy your delicious, homemade Pineapple Upside-Down Cake!