Pineapple Upside-down Cake
- 1 stick unsalted butter
- 2 tablespoons light brown sugar
- 6 slices pineapple in juice (from 14-oz can), drained
- 12 maraschino cherries
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
- 2 tablespoons pineapple juice
Preheat oven to 350F. Cover 13x9-inch baking pan with unsalted butter. In a small sauce pan melt your light brown sugar and butter. Pour the brown sugar evenly over butter once it is melted and combined into the baking dish. Arrange pineapple slices onto this mixture.
Place cherry in center of each pineapple slice, and arrange remaining cherries around slices. In a large bowl add your flour, granulated sugar, baking powder, salt, milk, egg, and pineapple juice and using a whisk, whisk together until all ingredients are combined. Pour batter over pineapple and cherries.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. After it's done immediately run knife around side of pan to loosen cake. Place baking sheet or heatproof serving plate over the baking pan and carefully turn upside down. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over cake then remove pan. Let it cool for 30 minutes. Serve warm or cool. Store covered in refrigerator.
Bake with love :)