Pineapple Upside-down Cake
This is the first recipe I ever learned to make. The recipe has since been adapted to omit the boxed mix for a homemade version (you’re welcome to do either). It is my go-to recipe for parties, or last minute guests at home and it is always a huge hit!
Ingredients:--Makes about 24 servings
2 C all purpose flour
1 ½ C white sugar
½ C vegetable oil
½ C water
½ C pineapple juice (I used juice from the canned pineapple)
3 ½ tsp baking powder
1 tsp salt
1 tsp vanilla extract
¼ C butter
¾ C brown sugar
12-17 sliced pineapple (from the can, well drained)
1 10 oz jar maraschino cherries with stems removed
Preheat oven to 350 degrees (325 for a dark or nonstick pan).
In a mixing bowl whisk together flour, sugar, oil, water, juice, baking powder, salt, and vanilla. Mix until smooth.
Place butter into a 13x9 inch pan and allow to melt in the oven (until fully melted but not caramelized). Once melted, sprinkle brown sugar over butter through the entire pan allowing some of the sugar to come up the sides of the pan. Arrange pineapple slices over the sugar throughout the pan along with the cherries.
Pour batter over pineapple slices until spread evenly in the pan (tap on counter to level out the batter)
Bake for about 45 minutes (closer to 55 minutes for a dark or nonstick pan) or until a toothpick inserted into the center comes out clean. Immediately run a knife along the edges of the cake to loosen from the pan.
Place heatproof serving dish over pan and turn plate over. Let sit for about 5-10 minutes then remove the pan. Allow to cool or serve warm, either way it goes great with some vanilla ice cream!