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## **Instructions**
### **Step 1: Prepare the Topping**
1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan or a cast-iron skillet, melt the butter over low heat.
3. Remove from heat and evenly sprinkle the brown sugar over the melted butter.
4. Arrange the pineapple slices on top of the sugar and place a maraschino cherry in the center of each slice for a classic look.
### **Step 2: Make the Cake Batter**
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk and pineapple juice. Begin and end with the dry ingredients. Mix until just combined.
### **Step 3: Assemble and Bake**
1. Pour the cake batter evenly over the pineapple slices in the pan. Smooth the top with a spatula.
2. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate while it’s still warm.
### **Step 4: Serve and Enjoy!**
Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
## **Tips for the Perfect Pineapple Upside-Down Cake**
– Use fresh pineapple for a more natural flavor, but canned pineapple works great for convenience.
– For a richer taste, substitute brown sugar with dark brown sugar for a deeper caramelization.
– Don’t wait too long to flip the cake after baking—doing so while it’s still warm ensures a perfect release.
This classic Pineapple Upside-Down Cake is a showstopper that’s both easy to make and incredibly delicious. Enjoy its sweet, buttery goodness with every bite!
Would you like any variations, like a coconut twist or a rum-infused version? 😊
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