Jamaican Pineapple Upside-Down Cake

Ingredients

• 1/2 Tasse Unsalted butter, melted
• 1 Tasse Brown sugar, packed
• 1 Dose (425 g) Canned pineapple slices, drained
• 8-10 Stück Maraschino cherries, halved
• 1 1/2 Tassen All-purpose flour
• 1 1/2 Teelöffel Baking powder
• 1/2 Teelöffel Salt
• 1/2 Tasse Unsalted butter, room temperature
• 1 Tasse Granulated sugar
• 2 Stück Large eggs
• 1 Teelöffel Vanilla extract
• 1/2 Tasse Milk

Instructions

1. Preheat oven to 350°F (175°C). Line a 9-inch (23 cm) round baking pan with parchment paper.
2. Pour melted butter and brown sugar into the prepared pan, spreading evenly. Arrange pineapple slices on top, placing cherries in the center of each pineapple ring.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the flour mixture alternately with the milk to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Carefully spread the batter evenly over the pineapple and cherries in the pan.
7. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 5 minutes, then place a serving plate on top of the pan and carefully invert the cake. Remove the parchment paper.
9. Serve warm or at room temperature. Enjoy!

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