Pineapple Upside-Down Cake: A Timeless Delight

Ready your oven for baking at 350°F (175°C).

Evenly coat the bottom of a 9-inch round cake pan with 1/4 cup of melted unsalted butter.

In a cake pan, melt the butter. Evenly sprinkle brown sugar over the top.

Pin the pineapple and cherry on top.

Squeeze the pineapple slices snuggly into the pan and arrange them in a single layer over the brown sugar.

In the middle of each pineapple slice and in any spaces between them, put a maraschino cherry. Remove off the table.

The Cake Batter Must Be Made:

Combine the salt, baking soda, and all-purpose flour in a medium basin and whisk to combine. Remove off the table.

To make the frosting, combine 3/4 cup of granulated sugar with 1/2 cup of melted unsalted butter in a large bowl and beat until frothy.

Add the vanilla essence after beating in the eggs one by one.

Combine the liquid and dry components:

Along with the milk and pineapple juice, gradually incorporate the flour mixture into the butter mixture.

Avoid overmixing by mixing just until ingredients are mixed.

Put the Cake Together:

After you've set the pineapple pieces and cherries in the cake pan, pour the batter evenly over them.

Using a spatula, carefully spread the batter over the fruit so it covers it evenly.

Let the Cake Rise:

After a toothpick is placed into the middle of the cake and comes out clean, bake it for another 40 to 45 minutes in a preheated oven.

Cool for ten to fifteen minutes after taking out of the oven, still in the pan, on a wire rack.

Flip and Present:

For easy removal from the pan, carefully run a knife along the cake's edges.

On top of the cake pan, set an upside-down serving dish.

Transfer the cake to the serving platter by delicately inverting it using oven mitts. To see the lovely pineapple topping, carefully remove the cake pan.

Cut, Plate, and Savor:

Pineapple Upside-Down Cake is best served warm or chilled.

If desired, top with more whipped cream or maraschino cherries before serving.