Name: Classic Pineapple Upside-Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup unsalted butter, melted; 1 cup light brown sugar, packed; 1 can pineapple slice, 20 ounce, drained with 1/2 cup juice reserved; 12 pieces maraschino cherry, drained and patted dry; 2 cups all purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 0.5 cup unsalted butter, softened; 0.75 cup granulated sugar; 0.25 cup light brown sugar, packed; 2 pieces egg, room temperature; 1 teaspoon vanilla extract; 0.5 cup whole milk, room temperature; 0.5 cup pineapple juice, reserved from the can

Ready in: 1h

Serves: 12 servings

Ingredients: 11

This is a traditional pineapple upside-down cake with a buttery brown sugar topping, pineapple rings, cherries, and a tender vanilla cake baked over the fruit. It is made in a 9-by-13-inch pan, then turned out while warm so the caramelized topping becomes the presentation side.

Ingredients

Topping
¹⁄₂	cup unsalted butter, melted
1	cup light brown sugar, packed
1	can pineapple slice, 20 ounce, drained with 1/2 cup juice reserved
12	pieces maraschino cherry, drained and patted dry
Cake
2	cups all-purpose flour
2	teaspoons baking powder
¹⁄₂	teaspoon salt
¹⁄₂	cup unsalted butter, softened
³⁄₄	cup granulated sugar
¹⁄₄	cup light brown sugar, packed
2	pieces egg, room temperature
1	teaspoon vanilla extract
¹⁄₂	cup whole milk, room temperature
¹⁄₂	cup pineapple juice, reserved from the can

Instructions

1.	Heat the oven to 350°F and lightly grease the sides of a 9-by-13-inch baking pan.
2.	Pour the melted butter into the pan and tilt the pan to cover the bottom evenly.
3.	Sprinkle the brown sugar evenly over the melted butter.
4.	Arrange the pineapple slices in a single layer over the sugar, cutting a few slices if needed to fill the corners.
5.	Place one cherry in the center of each pineapple ring and add any extra cherries between the rings.
6.	Whisk the flour, baking powder, and salt together in a medium bowl.
7.	Beat the softened butter, granulated sugar, and brown sugar in a large bowl until pale and fluffy.
8.	Beat in the eggs one at a time, then beat in the vanilla extract.
9.	Stir the milk and reserved pineapple juice together in a measuring cup.
10.	Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture, and mix just until the batter is smooth.
11.	Spoon the batter over the pineapple and spread it gently to the edges without moving the fruit.
12.	Bake for 35 to 42 minutes, until the cake is golden and a toothpick inserted in the center comes out clean.
13.	Cool the cake in the pan for 10 minutes.
14.	Run a thin knife around the edge of the pan, place a large serving platter or rimmed sheet pan over it, and carefully invert the cake.
15.	Let the pan sit upside down for 1 minute, then lift it away and serve the cake warm or at room temperature.