Pineapple upside down cake is a nice twist on a traditional cake. The batter is simple to make and adding a sweet buttery mixture on top and combining it with juicy pineapple slices is a yummy addition. My kids love it when I bake, they get a little bit of their grandma from it.
2 stick of butter (1 stick melted, 1 soften to room temperature)
1/2 cup brown sugar
pineapple slices (Fresh or can)
1 1/2 cup flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 cup soften butter
2 tsp vanilla extract
1 cup white sugar
1/2 cup of whole milk
Begin by setting the oven to 350 degrees. The cake batter mixes fairly quick, so by the time you get everything put together, your oven will be preheated.
In a bowl, sift your flour into and then mix in salt and baking powder.
In a mixing bowl, add the butter, white sugar, vanilla extra and eggs, mix well.
Add in half of the flour and allow the mixer to mix the sugar butter mixture with the flour. Then pour in half of the milk, and follow up with the rest of your flour and milk.
Mix well on low speed until the cake batter is smooth.
In a 9 inch baking pan with 2 1/2 inch walls or higher, grease the bottom and sides with baking spray, oil or butter.
Crumble the brown sugar and spread evenly on the bottom of the pan. Then drizzle the melted butter around the pan and spread throughout the brown sugar evenly.
Place 6 pineapple slices on the outer part of the pan and one in the middle. Now fill in the spaces with maraschino cherries.
Pour in the cake batter and spread evenly throughout the pan.
Place in the oven on the middle rack for about 30 minutes or until toothpick can be poked and removed clean.
Allow 20 - 30 minutes to rest.
Place a plate or serving tray on the top of the pan and flip over. Having the pineapple side of the cake now being the top.
Serve and enjoy!