Pineapple Upside Down Cake

Pineapple Upside Down Cake

This classic favorite has made a comeback. Here is an easy recipe for a super-moist homemade pineapple upside-down cake!

Topping

• 1/4 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• sliced pineapple (6-8 canned slices or use fresh)
• 15-20 maraschino cherries

Cake

• 1 and 2/3 cups sifted all-purpose flour, careful not to overmeasure
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature preferred
• 1/4 cup yogurt
• 1/2 cup milk
• 1/4 cup pineapple juice (reserved from the canned pineapple or use fresh)
• 1 Tablespoon vanilla extract

• Preheat oven to 350°F.
• Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch (deep dish) round cake pan. Make sure it is a deep pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. Set aside.
• In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. The batter will be thick.
• Pour/spoon batter into prepared pan. Make sure it's not overflowing. Bake for 40-48 minutes. Cover loosely with aluminum foil at the 20-minute mark to avoid browning. Allow cooling for 10 minutes.
• Invert cake on top of a cake stand or a large serving plate. Slice and serve.