Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Pineapple Topping
In a 9-inch round cake pan, melt 1/2 cup of unsalted butter in the oven. Once melted, remove the pan and sprinkle 1 cup of packed brown sugar evenly over the melted butter. Arrange pineapple slices on top of the brown sugar, and place a cherry in the center of each pineapple slice.
Mix Dry Ingredients
In a mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1 1/2 teaspoons of baking powder, and a pinch of salt. Mix well.
Mix Wet Ingredients
In a separate bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract.
Combine Ingredients
Add the dry ingredient mixture to the wet mixture, alternating with 1/2 cup of milk. Mix until just combined, being careful not to overmix.
Pour Batter Into the Pan
Pour the batter over the pineapple topping in the prepared cake pan, spreading it evenly.
Bake the Cake
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Before Serving
Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
Notes
Serving Suggestions
Serve the pineapple upside-down cake warm or at room temperature. It can be accompanied by whipped cream or vanilla ice cream for added flavor.
Storage
Store any leftovers in an airtight container at room temperature for up to 3 days. Refrigeration may cause the cake to become dry.
Variations
Feel free to use different fruits, like peaches or cherries, for a twist on the traditional pineapple upside-down cake.
Gluten-Free Option
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend, ensuring it contains xanthan gum.
