A classic pineapple upside down cake with caramelized topping and soft, moist texture.

Scale

Cooking spray

4 tablespoons unsalted butter

1/2 cup brown sugar

1 can pineapple rings

Maraschino cherries

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

8 tablespoons butter

2 eggs

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1. Preheat oven to 350°F and prepare pan

2. Melt butter and brown sugar

3. Pour mixture into pan

4. Arrange pineapple and cherries

5. Mix dry ingredients

6. Cream butter and sugar, add eggs

7. Alternate flour and pineapple juice

8. Spread batter over fruit

9. Bake for 45 minutes

10. Cool and flip cake

Do not overmix batter

Flip cake after 10 minutes

Use fresh pineapple if desired