Pineapple Upside Down Cake

For the base:

• 1/8 – 1/4 cup unsalted butter
• pinch of salt
• 1/2 cup brown sugar, packed
• 9 slices of pineapple, canned or fresh
• 9-12 maraschino cherries

For the cake:

• 1/2 cup unsalted butter, (room temperature)
• 3/4 cup white sugar
• 2 eggs
• 1/4 tsp vanilla extract
• 1 1/2 cup all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup pineapple juice or water

For the base:

Oil a 9x9in square pan.

In a sauce pan, melted butter and brown sugar together, whisking continuously until the mixture is thick and smooth. Be careful not to burn the mixture. Pour into the square pan and spread evenly onto the bottom of the pan.

Lay out the pineapple slices on top of the butter mixture. Place cherries in the middle of the pineapples. Press down the fruits so that it touches the pan. Set aside.

For the cake:

Preheat the oven at 350 F.

Whisk together all the dry ingredients (flour, salt, baking powder) and set aside.

In a mixing bowl, cream together the butter and sugar until it is a creamy and fluffy texture. Beat in the eggs and vanilla until well blended.

Add in half of the flour mixture and mix until well incorporated. Then add in half of the pineapple juice and continue mixing.

Add the rest of the flour mixture, mix, add the rest of the juice, and continue mixing until everything is well incorporated.

Pour the cake batter into the square pan on top of the fruits. Make sure the batter is spread evenly across the pan and covering all the fruits.

Bake for 30-35 minutes.

After baking, loosen the cake from the sides of the pan and allow it to cool for a few minutes. Then flip it onto a serving plate and serve.