Instructions:
Prepare the Topping:
Preheat your oven to 350Β°F (175Β°C).
Pour the melted butter into a 9-inch round cake pan, tilting to cover the bottom evenly.
Sprinkle the brown sugar over the melted butter.
Arrange the pineapple slices on top of the brown sugar, and place a cherry in the center of each pineapple slice if using.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk and pineapple juice, beginning and ending with the flour mixture. Mix until just combined.
Assemble the Cake:
Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes.
Invert the Cake:
Run a knife around the edges of the cake to loosen it from the pan.
Place a serving plate over the cake pan and carefully invert the cake onto the plate.
Let the cake cool completely before serving.
Enjoy your delicious pineapple upside-down cake! This classic dessert is perfect for any occasion and sure to be a hit with everyone who tries it.
