Ultimate Pineapple Upside-Down Cake Recipe

· One-Pan Wonder: Mixed and baked in the same skillet (or pan).· Moist & Dense Texture: The brown sugar and fruit juices keep the cake incredibly moist for days.· Versatile: You can experiment with other fruits like peaches, apples, or mangoes.📋 IngredientsFor the Topping:· 1/4 cup (60g) unsalted butter· 1/2 cup (100g) packed light or dark brown sugar· 1 can (20 oz / 565g) pineapple rings in juice (not syrup), drained, juice reserved· 8-10 maraschino cherries, drainedFor the Cake:· 1 1/2 cups (190g) all-purpose flour· 1 teaspoon baking powder· 1/4 teaspoon baking soda· 1/2 teaspoon salt· 1/2 cup (115g) unsalted butter, softened· 3/4 cup (150g) granulated sugar· 2 large eggs, room temperature· 1 teaspoon pure vanilla extract· 1/3 cup (80ml) sour cream or plain yogurt· 1/4 cup (60ml) reserved pineapple juice (or milk)👩‍🍳 Instructions & MethodPreheat & Prepare:· Preheat oven to 350°F (175°C).· Have a 10-inch cast-iron skillet or 9-inch round cake pan ready (if using a cake pan, melt topping ingredients in a saucepan first, then transfer to the pan).Make the Topping:· In your skillet over medium heat, melt 1/4 cup butter. Stir in brown sugar until dissolved and bubbling. Remove from heat.· Arrange pineapple rings in a single layer on the sugar mixture. Place a cherry in the center of each ring and in gaps.Make the Cake Batter:· In a medium bowl, whisk together flour, baking powder, baking soda, and salt.· In a large bowl using an electric mixer, beat softened butter and granulated sugar until light and fluffy (3 minutes).· Beat in eggs one at a time, then vanilla.· Mix in sour cream.· Gradually add the dry ingredients, mixing on low until just combined. Stir in pineapple juice until the batter is smooth but do not overmix.Bake:· Carefully spread the batter evenly over the pineapple topping in the skillet.· Bake for 35–45 minutes, until a toothpick inserted into the center comes out clean.· Let the cake cool in the skillet on a wire rack for 15 minutes only.

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