Classic Pineapple Upside-Down Cake

1. Ingredients

• The Topping:

  • 1/2 cup unsalted butter, melted.

  • 1 cup light brown sugar, packed.

  • 1 can (20 oz) pineapple slices in juice (reserve the juice).

  • Maraschino cherries (optional, for the center of the rings).

• The Cake:

  • 1 1/2 cups all-purpose flour.

  • 1 cup granulated sugar.

  • 2 tsp baking powder.

  • 1/2 tsp salt.

  • 2 large eggs.

  • 1/2 cup whole milk.

  • 1/2 cup reserved pineapple juice.

  • 1/2 cup unsalted butter, softened.

  • 1 tsp vanilla extract.

2. Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking pan and sprinkle the brown sugar evenly over it.

2. Arrange the Fruit: Place the pineapple slices on top of the sugar layer in rows. If desired, place a cherry in the center of each ring.

3. Mix the Batter: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla.

4. Combine: Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and pineapple juice until smooth.

5. Bake: Spread the batter carefully over the pineapple slices. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

6. The Flip: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges, place a large serving platter over the pan, and carefully invert the cake.

7. Serve: Let the caramel topping settle for a few minutes before slicing.