Irresistible Pineapple Upside Down Cake Recipe Delight

Ingredients

• 1 can (20 oz) sliced pineapple in juice, drained (reserve juice)
• 1/3 cup unsalted butter
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk (use reserved pineapple juice to make up to 1/2 cup if desired)
• to taste Maraschino cherries (optional, for decoration)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a small saucepan over low heat, melt the butter. Once melted, add the brown sugar and mix until smooth. Pour the mixture into the prepared cake pan, spreading it evenly.
3. Arrange the drained pineapple slices on top of the brown sugar mixture, placing a cherry in the center of each pineapple ring, if desired.
4. In a large mixing bowl, cream together the granulated sugar and remaining melted butter until smooth. Add the salt and vanilla extract, mixing well.
5. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
6. In a separate bowl, combine the flour and baking powder. Gradually add this mixture to the creamed mixture, alternating with the milk (or reserved pineapple juice). Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
7. Pour the batter evenly over the pineapple layer in the cake pan.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let it cool for about 10 minutes. Run a knife around the edges to loosen the cake.
10. Carefully invert the cake onto a serving plate. Tap the pan to release the cake, and lift it off.
11. Allow the cake to cool slightly before serving.