Glazed Pineapple Upside-Down Cake

Introduction
Glazed Pineapple Upside-Down Cake is a timeless dessert that combines the sweetness of caramelized pineapples with a tender, buttery cake. Topped with a glossy glaze, this cake is the perfect balance of fruity, rich, and light flavors. It’s a delightful dessert for any occasion, from family gatherings to celebrations, offering a nostalgic yet elevated twist on the classic upside-down cake. With its golden-brown glaze and stunning presentation, this cake will surely be the star of your dessert table.

Ingredients
For the Pineapple Topping:
1 can (20 oz) pineapple slices in juice, drained
1/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
1/4 cup maple syrup or honey
1/4 cup maraschino cherries (optional, for garnish)
For the Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup pineapple juice (from the drained pineapple)
For the Glaze:
2 tablespoons unsalted butter
1/4 cup heavy cream
1/4 cup brown sugar
1 tablespoon maple syrup or honey
How to Make
Step 1: Prepare the Pineapple Topping
Preheat your oven to 350°F (175°C).
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and maple syrup (or honey), and cook for 2-3 minutes until it forms a smooth, thick caramel.
Pour the caramel mixture into the bottom of a greased 9-inch round cake pan.
Arrange the pineapple slices in the caramel sauce, placing them evenly around the pan. Place a maraschino cherry in the center of each pineapple ring if desired.
Step 2: Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and pineapple juice. Mix until smooth.
Pour the batter over the pineapple topping in the prepared cake pan, smoothing the top with a spatula.
Step 3: Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 5-10 minutes before flipping it onto a serving platter.
Step 4: Make the Glaze
While the cake is cooling, make the glaze. In a small saucepan, melt the butter over medium heat.
Stir in the brown sugar, heavy cream, and maple syrup (or honey). Cook for 2-3 minutes, stirring occasionally, until the glaze thickens slightly.
Remove from heat and allow to cool for a few minutes.
Step 5: Glaze the Cake
Once the cake has cooled slightly, drizzle the glaze over the top of the cake to enhance its shine and flavor.
Serve warm or at room temperature.
Serving and Storage Tips