Ingredients Quantity
– **For the Topping:**
– 1/2 cup unsalted butter (1 stick)
– 1 cup brown sugar, packed
– 1 can (20 oz) pineapple slices, drained (reserve juice)
– Maraschino cherries (optional, for decoration)
– **For the Cake:**
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk (whole or 2%)
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1 tsp vanilla extract
#### Optional Additions
– **For added flavor:** a dash of ground cinnamon or nutmeg in the cake batter.
– **For a twist:** try using different fruits such as peaches or cherries in place of pineapple.
#### Tips for Success
– **Use a well-seasoned cast iron skillet or a non-stick pan** for the best results.
– **Ensure the butter and sugar mixture is evenly caramelized** before adding the batter to avoid uneven topping.
– **Allow the cake to cool slightly** before flipping it to ensure that the topping doesn’t stick.
Instructions
1. **Preheat your oven** to 350°F (175°C). Grease and flour a 9-inch round cake pan or skillet.
2. **Prepare the topping:** Melt the butter in the pan over medium heat. Add the brown sugar and cook until dissolved and bubbly. Remove from heat. Arrange the pineapple slices on top of the caramel mixture and place a cherry in the center of each pineapple slice, if desired.
3. **Make the cake batter:** In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gradually mix in the dry ingredients, alternating with the milk, until just combined.
4. **Pour the batter** evenly over the pineapple slices in the pan.
5. **Bake** for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. **Cool** in the pan for about 10 minutes, then run a knife around the edges to loosen the cake. Invert the cake onto a serving plate.