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- 1 can (20 oz) sliced pineapple in juice, drained (reserve the juice) - 1/2 cup brown sugar - 1/4 cup unsalted butter - 1/2 cup maraschino cherries (optional, for garnish) - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1 large egg - 1/2 cup milk (or pineapple juice for extra flavor) - 1/4 cup vegetable oil - 1 teaspoon vanilla extract

Heavenly Pineapple Upside-Down Cake

Indulge your senses with our Heavenly Pineapple Upside-Down Cake, a delightful treat perfect for any occasion! This recipe guides you through creating a moist cake topped with sweet caramel and juicy pineapple, complete with easy steps and handy tips. Discover variations for dietary needs and creative serving ideas, ensuring everyone can enjoy this delicious dessert. Click to explore the full recipe and start baking today!
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Ingredients
  

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

1/2 cup brown sugar

1/4 cup unsalted butter

1/2 cup maraschino cherries (optional, for garnish)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1 large egg

1/2 cup milk (or pineapple juice for extra flavor)

1/4 cup vegetable oil

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium saucepan over medium heat, melt the butter and then add the brown sugar, stirring until the mixture is smooth and bubbling. Remove from heat.

      Pour the melted butter and brown sugar mixture into a greased 9-inch round cake pan, spreading it evenly across the bottom.

        Arrange the pineapple slices on top of the butter-sugar mixture. Place maraschino cherries in the center of each slice if using.

          In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.

            In a separate bowl, whisk the granulated sugar, egg, milk (or reserved pineapple juice), vegetable oil, and vanilla extract until well combined.

              Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.

                Pour the cake batter evenly over the pineapple and sugar layer in the cake pan.

                  Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                    Allow the cake to cool in the pan for about 10 minutes, then gently run a knife around the edges to loosen it. Carefully invert the cake onto a serving plate, so the pineapple is on top.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8-10

                        - Presentation Tips: Dust the cake with a light sprinkle of powdered sugar for an elegant touch, and serve it warm with a scoop of vanilla ice cream or whipped cream for added indulgence. Enjoy!