Hawaiian Pineapple Upside-Down Cake

Ingredients

• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 1 pineapple, peeled, cored, and cut into 1/4-inch slices
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk

Directions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter.
2. Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until it is dissolved. Pour the mixture into the cake pan.
3. Arrange the pineapple slices in the cake pan in a single layer. Set aside.
4. In a large bowl, whisk together the sugar, eggs, and vanilla extract until well combined.
5. In a separate bowl, sift together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Add the milk and mix until smooth.
7. Pour the batter over the pineapple in the cake pan and spread evenly.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and allow to cool for 10 minutes. Carefully invert the cake onto a serving plate. Serve warm or at room temperature.

Interesting Facts

• This cake is a classic Hawaiian dessert, often served at luaus and other gatherings.
• The cake is traditionally made with dark brown sugar, but light brown sugar can be substituted.
• Pineapples have been grown in Hawaii since the early 19th century.