Indulge in a classic dessert with this pineapple upside down cake. The sweet caramelized pineapple topping pairs perfectly with the moist cake underneath. With a touch of nostalgia and a burst of tropical flavor, this cake is sure to be a hit at any gathering.
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices
- Maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 2 large eggs
Directions
- Preheat oven to 350°F and melt butter in a 9-inch round cake pan in the oven.
- Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices on top of brown sugar and place cherries in the center of each slice.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together granulated sugar and remaining butter.
- Beat in eggs and vanilla extract until well combined.
- Gradually add dry ingredients and milk to the wet mixture, alternating between the two.
- Pour batter over pineapple slices in the cake pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.
- Serve warm and enjoy!
