Ingredients:
1 fresh pineapple, peeled and sliced
1 cup brown sugar
1/4 cup melted butter
1 cup flour
1 cup sugar
1/2 cup butter, at room temperature
2 large eggs
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Maraschino cherries (optional, for decoration)
Instructions:
Prepare the pan:
Preheat the oven to 175°C (350°F).
Grease a round cake pan.
Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly.
Arrange the pineapple:
Place the pineapple slices over the butter and sugar mixture in the bottom of the pan. If desired, you can place maraschino cherries in the center of each pineapple slice.
Prepare the batter:
In a large bowl, cream the butter and sugar until the mixture is fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
Add the vanilla extract and mix well.
Bake:
Pour the batter over the pineapple slices in the pan, spreading it evenly.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Unmold:
Let the cake cool in the pan for about 10 minutes.
Run a knife around the edges of the pan to loosen the cake.
Place a large plate over the pan and carefully invert the cake to unmold it.
Serve:
Allow the cake to cool completely before slicing and serving.
Enjoy your delicious pineapple upside-down cake!