What is the recipe for pineapple upside down cake?

Pineapple Upside-Down Cake Recipe

This recipe yields a classic pineapple upside-down cake, perfect for a crowd or special occasion.

Ingredients:

For the Caramel:

* 1 cup granulated sugar

* 1/4 cup water

* 1/4 cup unsalted butter

* 1/4 cup light corn syrup

For the Cake:

* 1 1/2 cups all-purpose flour

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 1/2 cup (1 stick) unsalted butter, softened

* 1 1/2 cups granulated sugar

* 2 large eggs

* 1 teaspoon vanilla extract

* 1/2 cup milk

* 1 (20-ounce) can crushed pineapple, drained (reserve the juice)

* 1/2 cup maraschino cherries, halved

Instructions:

Prepare the Caramel:

1. In a medium saucepan, combine the sugar, water, butter, and corn syrup.

2. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.

3. Continue cooking, without stirring, until the caramel turns a medium amber color.

4. Remove from heat and immediately pour into a 9x13 inch baking pan, swirling to coat the bottom evenly.

Prepare the Cake:

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, cream together the butter and sugar until light and fluffy.

4. Beat in the eggs one at a time, then stir in the vanilla.

5. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6. Arrange the pineapple slices and maraschino cherries in a single layer over the caramel.

Bake the Cake:

1. Pour the batter over the pineapple and cherries.

2. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

3. Let cool in the pan for 10 minutes before inverting onto a serving plate.

Tips:

* You can use fresh pineapple if you prefer, but it will require more time to cook.

* For a more intense pineapple flavor, add a tablespoon of pineapple juice to the batter.

* To prevent sticking, lightly grease the baking pan before adding the caramel.

* The cake is best served warm with a scoop of vanilla ice cream.

Enjoy!