Classic Pineapple Upside-Down Cake
Vintage Pineapple Upside-Down Delight
Ingredients:
For the Topping:
1/4 cup butter, melted
1/2 cup packed brown sugar
1 can (20 ounces) pineapple slices in juice, drained
10 to 12 maraschino cherries, drained
For the Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup pineapple juice (reserved from the can)
1/4 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
Directions:
Prepare the Topping:
Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan, ensuring it coats the bottom evenly.
Sprinkle the brown sugar evenly over the melted butter.
Arrange the pineapple slices over the brown sugar. Place a cherry in the center of each pineapple ring.
Make the Cake:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the milk, pineapple juice, softened butter, egg, and vanilla extract to the dry ingredients.
Beat on medium speed until the batter is smooth and well combined, about 2 minutes.
Carefully pour the batter over the arranged pineapple and cherries in the pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for 5 minutes, then run a knife around the edge to loosen it.
Invert the cake onto a serving plate. Let it cool for at least 10 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 40-45 minutes | Total Time: 1 hour 5 minutes
Kcal: 340 kcal per slice | Servings: 8 servings
