Pineapple Upside Down Cake

Components:

Regarding the Topping:

1. 1/4 cup of butter without salt
2. Half a cup of brown sugar
3. One can (20 oz) of pineapple slices in juice, drained (keep liquid reserved)
4. Maraschino cherries (for garnish only; optional)

Regarding the Cake:

• 1/2 cup of flour for all purposes
• 1 cup of sugar, granulated
• Half a cup of softened unsalted butter
• 1/2 cup milk (you can use some of the reserved pineapple juice if you’d like).
• Two big eggs
• Two teaspoons of baking powder
• One teaspoon vanilla extract
• One-fourth teaspoon salt

Guidelines:

Warm up the oven:

• Set the oven temperature to 350°F (175°C).

Get the topping ready:

• Heat the 1/4 cup of butter in a 9-inch round cake pan. After the butter has melted, evenly distribute the brown sugar over it.
• Place the pineapple slices on top of the mixture of brown sugar. If desired, put a maraschino cherry in the middle of each slice of pineapple.

Prepare the cake batter:

• Beat the softened butter and granulated sugar in a sizable mixing basin until the mixture is light and fluffy.
• One egg at a time, adding and beating thoroughly after each addition.

Add the vanilla extract and stir.

• Combine the flour, baking powder, and salt in a separate bowl. Add this dry combination to the butter mixture gradually, alternating with the milk (or pineapple juice that was set aside). Blend until barely mixed.

Mix and Roast:

• Evenly distribute the batter over the pineapple that has been put in the cake pan.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.

Chill and Present:

• Give the cake ten minutes or so to cool in the pan. While it’s still warm, delicately flip it onto a serving platter. Allow to cool fully before slicing.

Savor this mouthwatering Pineapple Upside Down Cake! It is the ideal balance of tart and sweet flavors that everyone will like.