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To make a Heavenly Pineapple Upside-Down Cake, you will need: - 1 can (20 oz) pineapple slices in juice, drained - 1/2 cup unsalted butter (1 stick) - 3/4 cup brown sugar - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 1/2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup milk - Maraschino cherries (optional, for garnish)

Heavenly Pineapple Upside-Down Cake

Impress your guests with a Heavenly Pineapple Upside-Down Cake that's both easy to make and utterly delicious! This simple recipe guides you through creating a sweet, caramelized topping and a moist cake that will delight everyone at your table. Discover tips for ingredient swaps, fun variations, and storage tricks to keep your cake fresh. Click to explore the full recipe and start baking this delightful dessert today!
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Ingredients
  

1 can (20 oz) pineapple slices in juice, drained

1/2 cup unsalted butter (1 stick)

3/4 cup brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

Maraschino cherries (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

    Prepare the Topping: In a medium saucepan, melt the butter over low heat. Stir in the brown sugar until dissolved, then pour the mixture into the bottom of the prepared cake pan.

      Arrange Pineapple: Place the drained pineapple slices over the brown sugar mixture in a decorative pattern. If desired, place a maraschino cherry in the center of each pineapple ring for a pop of color.

        Mix Wet Ingredients: In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

            Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; do not overmix.

              Pour Batter: Carefully pour the batter evenly over the arranged pineapple and brown sugar mixture in the cake pan.

                Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool & Flip: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate while still warm.

                    Serve: Allow the cake to cool completely before serving. Enjoy a slice on its own or with a dollop of whipped cream if desired.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8

                        - Presentation Tips: Serve on a decorative cake stand, garnished with fresh mint leaves for an elegant touch.