Pineapple Upside-Down Cake Recipe

Preheat oven to 350 degrees F. Spray a 9×2-inch cake pan with non-stick cooking spray.

In a mixing bowl whisk together brown sugar and ¼ cup of melted butter then pour into prepared cake pan and spread into an even layer, set aside.

Spread pineapple chunks over brown sugar layer in rows, leaving about ¼-inch between pieces for cake batter to fill in. Set aside.

In a mixing bowl whisk together flour, baking powder, and salt. Set aside.

In the bowl of an electric stand mixer or in a mixing bowl using an electric hand mixer, whip together granulated sugar and ½ cup of softened butter until pale and fluffy.

Add in one egg and mix until combined, then mix in second egg and vanilla.

Add ⅓ cup of the flour mixture and mix just until combined, then mix in ⅓ cup of milk blending just until combined. Mix in another ⅓ cup of flour then mix in remaining ⅓ cup of milk. Mix in last ⅓ cup of flour.

Pour and spread batter evenly over pineapple layer.

Bake in preheated oven for about 35 to 40 minutes, until toothpick inserted into center comes out clean.

Remove and let cool on wire rack for 10 minutes. Run an offset spatula or knife around edges to ensure it’s loosened then invert onto a serving platter.

If topping with whipped cream let cool completely. Garnish with cherries if desired.