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Delightful Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • 1 can 20 oz sliced pineapple, drained
  • Maraschino cherries for garnish
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x13 inch baking pan with butter.
  3. In a bowl, mix brown sugar and melted butter, then spread it on the bottom of the pan.
  4. Arrange the pineapple slices over the sugar mixture, placing a cherry in the center of each slice.
  5. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  6. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  7. In a separate bowl, whisk together flour, baking powder, and salt.
  8. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  9. Pour the batter over the arranged pineapples in the pan.
  10. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for about 10 minutes before inverting onto a serving plate.
  12. Slice and serve warm or at room temperature.

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