Instructions:
1. **Prepare the Pan:** Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with butter.
2. **Caramel Topping:** In a small saucepan over medium heat, melt 1/2 cup (1 stick) of the softened butter. Stir in the brown sugar until it forms a smooth, thick syrup. Pour this caramel into the bottom of your prepared cake pan, spreading it evenly.
3. **Arrange Pineapple and Cherries:** Arrange the drained pineapple rings over the caramel in a decorative pattern. Place a maraschino cherry in the center of each pineapple ring and scatter the remaining cherries in between.
4. **Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt.
5. **Wet Ingredients:** In a large bowl, cream together the remaining 1/2 cup (1 stick) softened butter and the granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
6. **Combine:** Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. **Pour and Bake:** Carefully pour the cake batter over the pineapple and cherries in the pan, spreading it gently to cover evenly.
8. **Bake:** Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
9. **Cool and Flip:** Let the cake cool in the pan for 10-15 minutes. This is crucial! Running a knife around the edge of the pan. Place a serving plate upside down over the cake pan, then carefully flip the cake over onto the plate. Lift the pan slowly to reveal your beautiful pineapple upside down cake.
10. **Serve:** Serve warm or at room temperature. Enjoy!
Short Tips:
* Don’t skip the cooling time! Flipping the cake too soon can cause the topping to stick to the pan.
* For extra flavor, you can brush the pineapple with a little rum or brandy before baking.
* Leftovers can be stored at room temperature, covered, for up to 2 days, or in the refrigerator for up to 4 days.
* If you don’t have a 9-inch round pan, you can use a well-greased cast-iron skillet of a similar size for a rustic look.
* Ensure your butter and eggs are at room temperature for a smoother batter.”
