Pineapple Upside Down

A simple vanilla cake, with a layer of caramelised pineapple. Enjoy!

Ingredients
for the topping :-

• 1/4 cup butter melted (60g)
• 1/2 cup brown sugar light or dark tightly packed (100g)
• 10 pineapple rings/slices patted dry

for the vanilla cake :-

• 1/2 cup butter softened to room temperature (115g)
• 3/4 cup sugar (150g)
• 2 eggs room temperature preferred
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (195g)
• 1 1/2 teaspoons baking powder
• 1/2 cup milk room temperature preferred (120ml)

Instructions

1. Preheat oven to 350℉ (175℃)
2. Pour melted butter into the pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.
3. Sprinkle brown sugar evenly over butter mixture.  Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan. Set aside.
4. To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined.  
5. Add eggs, beating one at a time until combined.  
6. Stir in vanilla extract.
7. In a separate bowl, whisk together flour, baking powder, and salt.  
8. Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).
9. Pour batter evenly over prepared cake pan and pineapple/cherry layer.  
10. Bake on 350℉ (175℃) for 30 minutes.  At the 30 minute mark, loosely cover with foil and continue to bake (still on 350℉/175℃) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).
11. Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).
12. Allow to cool before cutting and enjoying, but don't wait too long as this cake tastes wonderful (best!) warm from the oven!

ENJOY!

Note

Do not forget to pat the pineapple rings dry, else the top layer of the cake will be overly moist.