This classic favorite has made a comeback. Here is an easy recipe for super-moist homemade pineapple upside-down cake!
1/4 cup unsalted butter, melted
1/2 cup packed light brown sugar
sliced pineapple (6-8 canned slices or use fresh)
15-20 maraschino cherries
1 and 2/3 cups sifted all-purpose flour, careful not to overmeasure
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature preferred
1/4 cup yogurt
1/2 cup milk
1/4 cup pineapple juice (reserved from the canned pineapple or use fresh)
1 Tablespoon vanilla extract
Preheat oven to 350°F.
Place 1/4 cup of melted butter into a 9-inch pie dish or 9×2 inch (deep dish) round cake pan. Make sure it is a deep pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps – mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. The batter will be thick.
Pour/spoon batter into prepared pan. Make sure it’s not overflowing. Bake for 40-48 minutes. Cover loosely with aluminum foil at the 20-minute mark to avoid browning. Allow cooling for 10 minutes.
Invert cake on top of a cake stand or a large serving plate. Slice and serve.