Pineapple Upside-Down Cake

Instructions

1. Prepare oven and pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray and set aside.
2. Make topping: In a small frying pan over medium heat, melt the butter and brown sugar, stirring frequently, until the mixture is bubbly and slightly browned. Pour evenly into the prepared cake pan and let cool slightly.
3. Arrange fruit: Place a pineapple ring in the center of the pan. Arrange the remaining rings around the center and place a maraschino cherry in the center of each ring. Set aside.
4. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
5. Cream butter and sugar: In a large bowl, beat the butter and sugar with a hand mixer on medium speed until light and creamy (about 5 minutes). Add eggs and beat until smooth, about 1 minute.
6. Add flour mixture and pineapple juice: With the mixer on low, alternate adding the flour mixture (in 3 batches) and pineapple juice (in 2–3 portions) until fully combined and smooth.
7. Spread batter over fruit: Dollop spoonfuls of the thick batter over the fruit. Smooth gently with an offset spatula and tap the pan lightly on the counter to settle the batter.
8. Bake the cake: Bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.
9. Cool and invert: Allow cake to cool for 10 minutes. Place a serving plate over the cake pan, holding both with oven mitts, and carefully invert the cake. Lift the pan slowly to reveal the caramelized pineapple and cherries on top.

Notes