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To make this delightful cake, gather these main ingredients: - 1 can (20 oz) sliced pineapple in juice - 1/2 cup (1 stick) unsalted butter, melted - 1 cup brown sugar, packed - 9 maraschino cherries - 1 3/4 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup milk - 2 large eggs - 1 teaspoon vanilla extract

Irresistible Pineapple Upside Down Cake

Indulge in the sweet and tangy delight of Pineapple Upside Down Cake with this easy-to-follow recipe! Discover the perfect blend of flavors as you layer juicy pineapple rings and cherries over a buttery, caramel-infused cake. Whether you stick to the classic or experiment with tropical twists, this dessert is guaranteed to impress your family and friends.
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Ingredients
  

1 can (20 oz) sliced pineapple in juice

1/2 cup (1 stick) unsalted butter, melted

1 cup brown sugar, packed

9 maraschino cherries

1 3/4 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup milk

2 large eggs

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or a little melted butter.

    Drain the pineapple slices, reserving the juice. In the prepared cake pan, pour the melted butter evenly across the bottom. Sprinkle brown sugar over the butter evenly.

      Arrange the pineapple slices on top of the brown sugar in a single layer and place a maraschino cherry in the center of each pineapple slice.

        In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until combined.

          In another bowl, whisk together the reserved pineapple juice, milk, eggs, and vanilla extract until well blended.

            Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are fine.

              Pour the batter evenly over the pineapple layer in the cake pan. Spread it out gently if necessary to cover the pineapple.

                Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

                  Remove the cake from the oven and let it cool in the pan for about 10 minutes.

                    To flip the cake, place a large serving plate over the cake pan and carefully invert the cake. Tap gently to release the cake from the pan.

                      Allow the cake to cool slightly before serving.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8

                          - Presentation Tips: Serve the cake warm or at room temperature, optionally adding a dollop of whipped cream on the side and garnishing with extra pineapple slices or cherries for a festive look.