Pineapple Upside Down Cake
Components:
Regarding the Topping:
- 1/4 cup of butter without salt
- Half a cup of brown sugar
- One can (20 oz) of pineapple slices in juice, drained (keep liquid reserved)
- Maraschino cherries (for garnish only; optional)
Regarding the Cake:
- 1/2 cup of flour for all purposes
- 1 cup of sugar, granulated
- Half a cup of softened unsalted butter
- 1/2 cup milk (you can use some of the reserved pineapple juice if you’d like).
- Two big eggs
- Two teaspoons of baking powder
- One teaspoon vanilla extract
- One-fourth teaspoon salt
Guidelines:
Warm up the oven:
- Set the oven temperature to 350°F (175°C).
Get the topping ready:
- Heat the 1/4 cup of butter in a 9-inch round cake pan. After the butter has melted, evenly distribute the brown sugar over it.
- Place the pineapple slices on top of the mixture of brown sugar. If desired, put a maraschino cherry in the middle of each slice of pineapple.
Prepare the cake batter:
- Beat the softened butter and granulated sugar in a sizable mixing basin until the mixture is light and fluffy.
- One egg at a time, adding and beating thoroughly after each addition.
Add the vanilla extract and stir.
- Combine the flour, baking powder, and salt in a separate bowl. Add this dry combination to the butter mixture gradually, alternating with the milk (or pineapple juice that was set aside). Blend until barely mixed.
Mix and Roast:
- Evenly distribute the batter over the pineapple that has been put in the cake pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.
Chill and Present:
- Give the cake ten minutes or so to cool in the pan. While it’s still warm, delicately flip it onto a serving platter. Allow to cool fully before slicing.
Savor this mouthwatering Pineapple Upside Down Cake! It is the ideal balance of tart and sweet flavors that everyone will like.