Classic Pineapple Upside Down Cake

Ingredients:

• Topping:
  • ¼ cup (56 g) unsalted butter
  • ½–1 cup packed light brown sugar
  • 8–10 pineapple rings (canned in juice; pat dry)
  • 8–15 maraschino cherries (drained)
• Cake Batter:
  • 1 cup (125 g) cake flour (or all-purpose)
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup (100 g) granulated sugar
  • 2 Tbsp softened butter
  • 2 eggs, room temperature
  • ½ cup pineapple juice (from the can) + ¼ cup milk or buttermilk
  • 1 tsp vanilla extract

🍰 Instructions:

1. Preheat & prep pan
   Preheat oven to 350 °F (175 °C). Melt butter in a 9″ round or Bundt pan. Sprinkle evenly with brown sugar.
2. Arrange fruit
   Place pineapple rings in a single layer over the sugar, then press a cherry into the center of each ring.
3. Make the batter
   • Whisk flour, baking powder, and salt.
   • Cream butter and sugar, then beat in eggs one at a time, followed by vanilla.
   • Alternately add flour mixture and pineapple juice with milk, beginning and ending with dry — batter should be smooth.
4. Bake
   Pour batter over fruit, smooth top, and bake 45–50 min until a toothpick comes out clean. Tent foil if browning too fast after ~35 min.
5. Flip & cool
   Let cool 10 min, then run a knife around the edge, invert onto plate, and let sit 1–2 min before lifting pan.
6. Serve
   Best served slightly warm or at room temperature, optionally with whipped cream or ice cream. Cake stores up to 4–5 days refrigerated.