Have you made Pineapple Upside Down Cake recently? Or ever? Do you know how simple it is? Totally fabby and worthy of a weeknight party. Any night of the week.
3 ounces butter
½ cup packed brown sugar
5 pineapple rings
5 maraschino cherries
Cake Batter ::
1 cup sugar
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped pineapple
Preheat oven to 350 degrees. Butter the bottom of an 8×8 pan and line with parchment paper.
In the bowl of a stand mixer whip together butter and brown sugar until light in color and fluffy. Using an offset spatula, evenly cover the bottom of the prepared pan with the brown sugar mixture. Place drained and dried pineapple rings on top of the brown sugar mixture and place one cherry in the center of each ring.
Clean out the mixing bowl and whip together eggs and sugar until light and airy. Add vanilla. In a small bowl, combine dry ingredients and add them to the egg mixture. Mix in flour with as few strokes as possible. Add pineapple and combine.
Pour batter over pineapple rings and smooth out with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean.
Let rest 5 minutes before inverting. When slightly cooled, place a platter on the top of the pan and flip over so cake lands on the plate.