Pineapple Upside-Down Bundt Cake

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 can (20 ounces) pineapple slices in juice, drained
• 1/2 cup maraschino cherries, drained

Directions

1. Preheat oven to 350°F. Grease a 9-inch bundt pan.
2. In a medium bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then mix in vanilla.
3. In a separate bowl, combine flour, baking powder and salt. Gradually add to the butter mixture, alternating with the milk. Beat until smooth.
4. Pour batter into prepared bundt pan. Arrange pineapple slices on top of batter and place cherries in the center of each pineapple slice.
5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool for 10 minutes, then invert onto a plate. Serve warm or at room temperature.

Interesting Facts

• In the early 1900s, pineapple upside-down cakes were popular, as pineapple was a luxury ingredient.
• This cake is made in a bundt pan, which is a type of ring-shaped cake pan.
• It's believed that bundt pans were developed in the 1950s, based on a European cake pan design.