Pineapple Upside-Down Cake

Ingredients

For the Topping

• ¼ cup (60g) unsalted butter, melted

• ½ cup (100g) brown sugar

• 6–8 pineapple rings (drained if using canned)

• Maraschino cherries (optional, for decoration)

For the Cake Batter

• 1¾ cups (220g) all-purpose flour

• 1½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120ml) milk

• ¼ cup (60ml) pineapple juice (from the canned pineapple)

Instructions

Preheat oven to 350°F (175°C). Grease your 9×9-inch square baking pan.

Pour the melted butter into the pan and spread it evenly. Sprinkle brown sugar on top of the butter to form a caramel layer.

Arrange pineapple rings neatly — three across, three down (you can cut rings in halves to fit the edges nicely). Place cherries in the centers if desired. Set aside.

In a bowl, whisk flour, baking powder, baking soda, and salt.

In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then mix in vanilla extract.

Add the dry ingredients alternately with milk and pineapple juice, mixing gently after each addition until smooth.

Pour the batter over the pineapple layer, spreading evenly to cover.

Bake for 35–40 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Cool for 10 minutes, then place a flat plate or tray on top of the pan and invert the cake carefully. Let it release and rest for another 10 minutes before slicing.