METHOD:
Prepare the Topping:
Preheat your oven to 350°F (175°C).
Melt 1/4 cup of unsalted butter and pour it into a 9-inch round cake pan, spreading it evenly over the bottom.
Sprinkle the brown sugar evenly over the melted butter in the cake pan.
Arrange the Pineapple and Cherries:
Arrange the pineapple slices in a single layer over the brown sugar, fitting them snugly into the pan.
Place a maraschino cherry in the center of each pineapple slice and in any gaps between the slices. Set aside.
Make the Cake Batter:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture, alternating with additions of pineapple juice and milk.
Mix until just combined, being careful not to overmix.
Assemble the Cake:
Pour the batter evenly over the arranged pineapple slices and cherries in the cake pan.
Spread the batter gently with a spatula to ensure it covers the fruit evenly.
Bake the Cake:
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
Invert and Serve:
Carefully run a knife around the edges of the cake to loosen it from the pan.
Place a serving plate upside-down over the top of the cake pan.
Using oven mitts, carefully invert the cake onto the serving plate. Slowly lift the cake pan off, revealing the beautiful pineapple topping.
Serve and Enjoy:
Serve the Pineapple Upside-Down Cake warm or at room temperature.
Optionally, garnish with additional maraschino cherries or whipped cream before serving.
