Method:
- Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- Melt 1/4 cup of unsalted butter and pour it into a 9-inch round cake pan, spreading it evenly over the bottom.
- Sprinkle the brown sugar evenly over the melted butter in the cake pan.
- Arrange the Pineapple and Cherries:
- Arrange the pineapple slices in a single layer over the brown sugar, fitting them snugly into the pan.
- Place a maraschino cherry in the center of each pineapple slice and in any gaps between the slices. Set aside.
- Make the Cake Batter:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with additions of pineapple juice and milk.
- Mix until just combined, being careful not to overmix.
- Assemble the Cake:
- Pour the batter evenly over the arranged pineapple slices and cherries in the cake pan.
- Spread the batter gently with a spatula to ensure it covers the fruit evenly.
- Bake the Cake:
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
- Invert and Serve:
- Carefully run a knife around the edges of the cake to loosen it from the pan.
- Place a serving plate upside-down over the top of the cake pan.
- Using oven mitts, carefully invert the cake onto the serving plate. Slowly lift the cake pan off, revealing the beautiful pineapple topping.
- 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.
Delight in Every Bite!!
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