Pineapple upside-down cake oven recipe

Pineapple upside-down cake oven recipe

Ingredients needed:

1/2 cup of unsalted butter, at room temperature
1/2 cup of placed light brown sugar
1/4 fresh pineapple, peeled, cored, cut in 1/2 inch thick half moons
11 maraschino cherries
2 large eggs
1 teaspoon of pure vanilla extract
1/2 cup of whole milk
1/2 teaspoon of kosher salt
1 1/2 teaspoon of baking powder
1/2 cup of granulated sugar
1 1/2 cups all-purpose flour

Preparation steps:

Heat oven to 350 degrees. Coat a 9 by 2 inch round cake pan with cooking spray. Line the bottom with parchment paper. Melt 2 tablespoons of butter and stir in the brown sugar until blended. Spread over the parchment. Arrange the pineapple slices in a single layer, then place the cherries between each slice and in the center

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Using an electric mixer, beat in the remaining 6 tablespoons of butter until the mixture looks sandy. Beat in the milk, vanilla and eggs. Beat on medium for 1 minute.

Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean (approximately 35 minutes). Run a knife around the edge of the cake to release from the pan. Invert the cake onto a large plate. Remove the pan and parchment and let cool completely.

Enjoy