Pineapple Upside-Down Cake

Prepare the Topping:

Preheat your oven to 350°F (175°C).

In a 9-inch round cake pan, melt the butter in the oven for about 5 minutes.

Once the butter is melted, remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter.

Arrange the pineapple slices on top of the sugar mixture. If you like, place a cherry in the center of each pineapple ring for a festive touch.

Make the Cake Batter:

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.

Assemble and Bake:

Pour the cake batter over the pineapple and sugar mixture in the cake pan, spreading it evenly.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Flip:

Allow the cake to cool in the pan for 5 minutes, then run a knife around the edges to loosen it.

Carefully invert the pan onto a serving plate, so the pineapple and caramelized sugar topping is on top.

Serve:

Let the cake cool slightly before slicing. Serve warm or at room temperature.

This cake is perfect for any occasion, offering a delightful mix of caramelized pineapple, soft cake, and a touch of nostalgia!