Make the topping:
Preheat the oven to 180°C.
Melt the butter in a pan over medium heat and add the brown sugar. Stir until the sugar has completely dissolved and the mixture is smooth.
Pour the butter and sugar mixture into a round cake tin (about 9 inches in diameter), spreading it evenly over the base.
Arrange the pineapple slices on top of the sugar mixture, covering the entire surface. If desired, place a candied cherry in the center of each pineapple slice.
Make the batter:
In a large bowl, beat 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.
In another bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until smooth.
Assemble the cake:
Pour the mixture over the pineapple slices in the pan, smoothing it out with a spatula to distribute it evenly.
Bake:
Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Flip the cake:
Run a knife around the edges of the pan to loosen the cake.
Place a serving plate over the cake and carefully invert the cake onto the plate. Leave the pan upside down on the cake for a few minutes to allow the caramel to distribute evenly.
Serve:
Remove the pan and let the cake cool completely before slicing and serving.
Tip:
Variations: You can add a little rum or pineapple juice to the mixture for a more intense flavor.
Storage: The cake can be stored at room temperature for 2 or 3 days, covered with cling film or in an airtight container.
Pineapple Upside Down Cake is a classic dessert that always wins everyone over with its sweet flavor and eye-catching presentation.
Enjoy your meal!
