Pineapple Upside Down Cake

Instructions

1. Preheat your oven to 350°F (175°C) and place a 9-inch round cake pan on the stovetop. Melt the butter in the cake pan over low heat, ensuring the butter coats the bottom and sides evenly.

2. Sprinkle the brown sugar evenly over the melted butter in the pan, creating a layer at the bottom. Remove the pan from heat.

3. Arrange the pineapple slices over the brown sugar in a decorative pattern. Place maraschino cherries in the center of each pineapple ring and in any spaces between the slices. Set the pan aside.

4. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

5. In a separate bowl, combine the granulated sugar and eggs. Beat the mixture with an electric mixer on high speed until light and fluffy, about 2 minutes.

6. Add the pineapple juice and vanilla extract to the egg mixture, mixing well to incorporate.

7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.

8. Gently pour the batter over the pineapple slices in the cake pan, spreading it evenly with a spatula.

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

10. Remove the cake from the oven and let it cool in the pan for 10 minutes. Place a serving plate upside down on top of the pan and carefully flip the pan over to release the cake onto the plate.

11. Allow the cake to cool slightly before serving. Slice and enjoy this delightful Pineapple Upside Down Cake with a dollop of whipped cream or a scoop of vanilla ice cream.