Golden Pineapple Upside-Down Cake

Pineapple Topping

• ½ cup brown sugar — packed
• ¼ cup unsalted butter
• 1 can pineapple slices — 20 oz, drained and blotted dry
• As needed maraschino cherries (optional) — stems removed, drained and blotted dry

Dry Ingredients

• 2 ½ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt

Wet Ingredients

• ¾ cup unsalted butter — softened
• 1 ½ cups granulated sugar
• 2 egg — room temperature
• 1 cup milk — room temperature
• 2 teaspoons vanilla extract

Garnish

• whipped cream (optional) — optional
• maraschino cherries (optional) — optional
• coconut (optional) — toasted, optional

1. Prepare the Pan: Position an oven rack in the center and preheat oven to 350°F. Place ¼ cup butter into a 9x13-inch glass baking dish and warm in the oven just until melted, about 3–5 minutes. Carefully remove the dish from the oven. Sprinkle the brown sugar evenly over the butter, stir gently just until the sugar is moistened, and spread it into an even layer.¼ cup butter, ½ cup brown sugar
2. Arrange the Fruit: Pat the drained pineapple slices and cherries dry with paper towels. Arrange the 10 pineapple slices in a single layer over the brown sugar mixture, using three rows as needed to fit the dish. Place one cherry into the center of each pineapple ring.10 pineapple slices, 10 maraschino cherries
3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt for about 30 seconds, until evenly combined.2½ cups flour, 3 tsp baking powder, 1 tsp salt
4. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to beat the remaining softened butter and granulated sugar until lighter in color and fluffy, about 3 minutes. Scrape the bowl. Add the eggs one at a time, mixing until incorporated after each addition, then mix in the vanilla extract.¾ cup butter, 1½ cups sugar, 2 eggs, 2 tsp vanilla extract
5. Combine Wet and Dry Ingredients: With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions and beginning and ending with the flour mixture. Mix only until each addition is nearly incorporated. Scrape the bowl and fold the batter once or twice with a rubber spatula, stopping as soon as no dry flour remains.flour mixture, 1 cup milk
6. Fill the Pan: Spoon the batter in small portions over the pineapple layer, distributing it across the entire dish before spreading. Use a rubber spatula to spread the batter evenly without moving the fruit.
7. Bake: Bake on the center rack for 40–50 minutes, beginning to check at 40 minutes. The cake is ready when the surface is evenly golden, the center springs back lightly when touched, and a toothpick or thin knife inserted into the center comes out clean or with a few moist crumbs.
8. Invert the Cake: Set the baking dish on a cooling rack and let the cake cool for 10–15 minutes, but no longer. Run a thin knife or offset spatula around the edges. Using oven mitts, center a large rimmed serving platter over the baking dish and invert the cake in one smooth motion. Wait about 30 seconds before lifting off the dish. Tuck any fruit that sticks back into place while the caramel is still warm.