Classic Pineapple Upside-Down Cake

This classic Pineapple Upside-Down Cake is a timeless dessert that combines buttery caramelized pineapples, sweet maraschino cherries, and a tender, moist cake. Its beautiful presentation and nostalgic flavors make it a crowd-pleaser at any gathering. Perfect for a holiday treat or a weekend indulgence, this cake is as stunning as it is delicious.

INGREDIENTS:

Topping

1/4 cup (60g) unsalted butter

1/2 cup (100g) packed brown sugar

7-8 pineapple rings (canned or fresh)

7-8 maraschino cherries

Cake

1 1/2 cups (190g) all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup (115g) unsalted butter, softened

3/4 cup (150g) granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup (120ml) sour cream

1/4 cup (60ml) pineapple juice

DIRECTIONS:

Prepare the Topping:

Preheat your oven to 350°F (175°C).

In a small saucepan, melt the butter and brown sugar over medium heat. Stir until the mixture is smooth and bubbly.

Pour the mixture into a 9-inch (23cm) round cake pan and spread evenly. Arrange the pineapple rings over the caramel in a single layer. Place a maraschino cherry in the center of each ring.

Mix the Dry Ingredients:

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

Cream the Butter and Sugar:

In a large bowl, use a hand or stand mixer to cream the butter and granulated sugar until light and fluffy, about 2-3 minutes.

Incorporate the Wet Ingredients:

Beat in the eggs one at a time, followed by the vanilla extract. Mix in the sour cream and pineapple juice until well combined.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing …