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- 1 (20 oz) can sliced pineapple, drained (reserve the juice) - 6 maraschino cherries - 1/2 cup unsalted butter, melted - 1 cup brown sugar, packed - 1 cup all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup milk (or pineapple juice for added flavor) - 2 large eggs - 1 teaspoon vanilla extract

Hawaiian Pineapple Upside-Down Cake

Indulge in a slice of paradise with this Hawaiian Pineapple Upside-Down Cake simple recipe! This delightful dessert features juicy pineapple, maraschino cherries, and a buttery cake that is sure to impress. Follow along with easy step-by-step instructions, ingredient tips, and creative variations to make it uniquely yours. Ready to bake up some tropical bliss? Click to explore the full recipe and bring the taste of Hawaii to your kitchen!
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Ingredients
  

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

6 maraschino cherries

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1 cup all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup milk (or pineapple juice for added flavor)

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 butter.

    In the cake pan, pour the melted butter evenly across the bottom. Sprinkle brown sugar over the melted butter, ensuring it's spread out evenly.

      Arrange the pineapple slices over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice and any remaining cherries around them.

        In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

          In a separate bowl, combine the reserved pineapple juice (or milk), eggs, and vanilla extract, whisking until well combined.

            Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.

              Carefully pour the batter over the arranged pineapple and cherries in the cake pan. Smooth the top with a spatula.

                Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the cake to cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate, so the pineapple is on top.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8

                      - Presentation Tips: Serve warm or at room temperature, garnished with a sprinkle of toasted coconut flakes or a dollop of whipped cream on the side for an extra tropical touch. Enjoy your Tropical Bliss Pineapple Upside-Down Cake!