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- 1 can (20 oz) pineapple slices in juice, drained - 1/2 cup unsalted butter (1 stick) - 1 cup packed brown sugar - 1/2 teaspoon ground cinnamon - 1 cup all-purpose flour - 1 tsp baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1/2 cup milk (whole or buttermilk) - 2 large eggs - 1 teaspoon vanilla extract - Maraschino cherries (optional, for garnish)

Classic Pineapple Upside Down Cake

Indulge in the timeless delight of Classic Pineapple Upside Down Cake with this easy recipe! Packed with juicy pineapple and a buttery, moist base, this dessert is sure to impress. Discover simple tips for achieving the perfect texture and flavor every time. Whether for a family gathering or a sweet treat at home, this cake is a must-try. Click through for the full recipe and start baking a delicious classic today!
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Ingredients
  

1 can (20 oz) pineapple slices in juice, drained

1/2 cup unsalted butter (1 stick)

1 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 cup all-purpose flour

1 tsp baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup milk (whole or buttermilk)

2 large eggs

1 teaspoon vanilla extract

Maraschino cherries (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Topping: In a medium saucepan over low heat, melt 1/2 cup of butter. Once melted, remove from heat and add brown sugar and cinnamon, stirring until combined. Pour this mixture into a 9-inch round cake pan, spreading it evenly across the bottom.

      Arrange Pineapples: Place the drained pineapple slices on top of the brown sugar mixture, and if desired, place a maraschino cherry in the center of each pineapple ring for a decorative touch.

        Mix the Cake Batter: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt in one bowl. In another bowl, cream the granulated sugar and the remaining 1/2 cup of the softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

          Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to over-mix.

            Pour the Batter: Gently pour the cake batter over the arranged pineapples in the cake pan, smoothing it out evenly.

              Bake: Place the cake in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

                Cool and Invert: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert onto a serving plate. If needed, tap the bottom of the pan to help release the cake.

                  Serve: Allow the cake to cool slightly before slicing and serving; it's delicious warm or at room temperature!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10

                      - Presentation Tips: Serve slices with a dollop of whipped cream on top or a scoop of vanilla ice cream for an extra treat! Enjoy the tropical flavors!