Perfect Pineapple Upside-Down Cake

A classic Pineapple Upside-Down Cake featuring caramelized pineapple and maraschino cherries atop a tender, buttery cake. This retro dessert is ideal for potlucks, family gatherings, or a sweet weeknight treat. Ready in about 1 hour with a delightful balance of sweet and tangy flavors.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1 (20 ounce) can pineapple slices, drained (reserve 2 tbsp juice)
• 8-10 maraschino cherries
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk

Directions

1. Preheat oven to 175°C (350°F). Melt 1/2 cup butter in a 9-inch round cake pan (oven-safe skillet or cast iron skillet also works) over medium heat.
2. Sprinkle the brown sugar evenly over the melted butter. Arrange pineapple slices over the sugar, and place a maraschino cherry in the center of each pineapple ring.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
6. Carefully spoon the cake batter over the pineapple and cherries in the pan, spreading evenly.
7. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 5 minutes, then invert it onto a serving plate.
9. Garnish with a dollop of whipped cream before serving, if desired.