Upside Down Pineapple Cake

Ingredients

For the Topping:

• ¼ cup (50g) unsalted butter, melted
• ½ cup (100g) brown sugar
• 8-10 pineapple rings (canned or fresh)
• Maraschino cherries (optional)

For the Cake Batter:

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) pineapple juice (from the canned pineapple or fresh)

Instructions

1. Prepare the Topping:

   • Preheat your oven to 350°F (175°C).
   • Pour melted butter into the bottom of a 9-inch round cake pan, spreading it evenly.
   • Sprinkle brown sugar over the melted butter.
   • Arrange pineapple rings over the sugar mixture, placing a cherry in the center of each ring if desired. Set aside.

2. Make the Cake Batter:

   • In a medium bowl, whisk together flour, baking powder, and salt.
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add eggs one at a time, mixing well after each addition, then add vanilla extract.
   • Gradually add the flour mixture, alternating with pineapple juice, beginning and ending with the flour mixture. Mix until just combined.

3. Assemble and Bake:

   • Pour the cake batter over the pineapple and brown sugar layer, spreading it evenly.
   • Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and let the cake cool in the pan for about 10-15 minutes.

4. Flip and Serve:

   • Carefully run a knife around the edges of the cake pan. Place a large plate over the pan, and invert the cake onto the plate.
   • Serve warm or at room temperature. Enjoy!