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- 1 cup unsalted butter (2 sticks), softened - 1 cup brown sugar, packed - 1 can (20 oz) pineapple slices in juice, drained (reserve juice) - 10 maraschino cherries, stems removed - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup milk (using reserved pineapple juice to replace part of the milk)

Heavenly Pineapple Upside-Down Cake

Indulge in the delightful world of baking with this Heavenly Pineapple Upside-Down Cake recipe! It's more than just dessert; it’s a moment of joy and celebration. This easy, step-by-step guide will teach you how to create a scrumptious cake that wows everyone. With sweet pineapple, cherries, and rich flavors, it’s a must-try. Don't wait—click through to explore the full recipe and make this irresistible cake today!
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Ingredients
  

1 cup unsalted butter (2 sticks), softened

1 cup brown sugar, packed

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

10 maraschino cherries, stems removed

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup milk (using reserved pineapple juice to replace part of the milk)

Instructions
 

Prep the Pan: Preheat your oven to 350°F (175°C). In a 9x13 inch baking pan, melt the softened butter, then sprinkle the brown sugar evenly over the melted butter. Arrange the drained pineapple slices over the brown sugar and place a maraschino cherry in the center of each pineapple slice.

    Combine Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.

        Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.

          Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk (or the pineapple juice) until just combined. Do not overmix.

            Pour Batter: Carefully pour the cake batter over the arranged pineapple and cherries in the baking pan, spreading it evenly.

              Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

                Cool and Flip: Once baked, remove the cake from the oven. Allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a large serving platter so that the pineapple side is facing up.

                  Serve: Let the cake cool for a little longer before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.

                    - Prep Time: 20 mins | Total Time: 1 hr | Servings: 12