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To make a tasty pineapple upside-down cake, gather these ingredients: - 1 can (20 oz) sliced pineapple in juice, drained (reserve juice) - 1/2 cup unsalted butter (1 stick) - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 1/2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup milk - Maraschino cherries for garnish (optional)

Pineapple Upside-Down Cake

Indulge in a slice of nostalgia with this easy and tasty Pineapple Upside-Down Cake recipe! Perfect for any occasion, this cake is made with simple ingredients and offers a delightful twist on classic flavors. Follow step-by-step instructions and discover tips to avoid common baking mistakes. Ready to impress your family? Click through to explore this delicious recipe and make your kitchen feel like a tropical paradise!
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Ingredients
  

1 can (20 oz) sliced pineapple in juice, drained (reserve juice)

1/2 cup unsalted butter (1 stick)

1 cup packed brown sugar

1/2 cup granulated sugar

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

Maraschino cherries for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Pineapple Base: In a 9-inch round cake pan, melt the butter in the oven (about 5 minutes). Remove from the oven, and sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices on top of the sugar, and place a maraschino cherry in the center of each slice for an extra burst of color.

      Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

        Cream Butter and Sugar: In a large bowl, cream together the granulated sugar and the remaining butter using an electric mixer until light and fluffy.

          Add Eggs and Flavor: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.

            Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the reserved pineapple juice and milk. Start and end with the dry ingredients, mixing until just combined.

              Bake the Cake: Carefully pour the batter over the arranged pineapple in the cake pan. Bake in the preheated oven for 45-50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

                Cool and Flip: Once baked, allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it. Place a large serving plate over the cake pan and carefully flip it over to release the cake onto the plate.

                  Serve: Allow the cake to cool slightly before slicing. Enjoy warm or at room temperature, optionally garnished with additional cherries and whipped cream.

                    - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10 slices