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### Instructions:
#### 1. **Preheat the Oven and Prepare the Pan**:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then line the bottom of the pan with parchment paper to make it easy to remove the cake later.
#### 2. **Make the Topping**:
In a small bowl, melt the butter and then pour it into the bottom of the prepared cake pan. Sprinkle the brown sugar evenly over the butter, creating a lovely caramel base. Arrange the pineapple rings on top of the sugar mixture, placing a maraschino cherry in the center of each pineapple ring. If you like extra pineapple, you can also fill in any gaps with small pineapple pieces. This will give the cake an even more tropical look and taste.
#### 3. **Prepare the Cake Batter**:
In a medium-sized bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer, or by hand with a whisk, until light and fluffy—about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture in two parts, alternating with the milk. Start with adding about half of the dry ingredients, followed by the milk, and then the rest of the dry ingredients. Mix until just combined—be careful not to overmix, as this could result in a denser cake.
#### 4. **Pour the Batter into the Pan**:
Once your cake batter is ready, gently pour it over the arranged pineapple and sugar mixture in the pan. Use a spatula to spread the batter evenly, making sure it covers all the pineapple and sugar mixture. The batter will rise during baking, so don’t worry if it doesn’t completely cover everything at this stage.
#### 5. **Bake the Cake**:
Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean (with just a few crumbs). The top of the cake should be golden and slightly firm to the touch.
#### 6. **Cool and Flip**:
Once the cake is done, remove it from the oven and let it cool in the pan for about 5 minutes. This will allow the caramelized topping to set slightly, making it easier to flip the cake without the fruit sticking to the pan. After 5 minutes, carefully run a butter knife around the edges of the cake to loosen it from the pan. Place a serving plate or cake stand on top of the pan, then quickly and carefully flip the cake over. Remove the pan and peel away the parchment paper from the bottom. The pineapple and caramelized sugar should now be on top, creating a beautiful, glossy topping.
#### 7. **Serve and Enjoy**:
Allow the cake to cool slightly before serving. For an extra special touch, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of the warm cake with cold ice cream is pure perfection.
### Why This Recipe Is the Best Pineapple Upside-Down Cake
– **Caramelized Pineapple**: The key to a perfect Pineapple Upside-Down Cake is the caramelized pineapple. This recipe uses brown sugar and butter, which melt together to create a rich, golden syrup that clings to the pineapple, making it sweet and sticky in the best way possible.
– **Moist and Fluffy Cake**: The cake itself is light, airy, and tender, with a delicate crumb. It pairs perfectly with the slightly tangy pineapple and rich caramel topping.
– **Fresh and Flavorful**: While canned pineapple works well for convenience, using fresh pineapple adds an extra burst of flavor and makes the cake even more vibrant and tropical.
– **Impressive Presentation**: When you flip the cake, you get a stunning display of the caramelized pineapple rings and bright red cherries. It’s a showstopper dessert that’s sure to impress any guest.
### Tips for Perfect Pineapple Upside-Down Cake:
– **Use Room Temperature Ingredients**: To ensure the cake batter mixes evenly and bakes properly, make sure your butter, eggs, and milk are at room temperature.
– **Avoid Overmixing the Batter**: Overmixing the cake batter can lead to a dense texture. Mix just until the ingredients are incorporated.
– **Don’t Skip the Parchment Paper**: Lining the pan with parchment paper makes it easier to remove the cake after baking, ensuring that your beautiful caramelized topping stays intact.
– **Add Coconut for a Tropical Twist**: For an extra tropical flair, sprinkle some shredded coconut over the caramelized pineapple before adding the cake batter. It adds flavor and texture that perfectly complements the pineapple.
– **Leftovers**: Pineapple Upside-Down Cake is delicious the next day too! Store it covered at room temperature for up to 2-3 days, or refrigerate it for longer freshness.
### Conclusion:
The **Best Pineapple Upside-Down Cake** is a timeless dessert that combines a buttery, light cake with sweet, caramelized pineapple and cherries for an unforgettable treat. Whether you’re making it for a special occasion or just because you’re craving something sweet, this cake will always be a hit. Easy to make, visually stunning, and absolutely delicious, this Pineapple Upside-Down Cake is sure to become a favorite in your recipe collection!
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