Grandma’s Pineapple Upside-Down Cake Recipe

Preheat the oven to 350°F (175°C). In a small saucepan, melt 1/4 cup butter over low heat. Stir in the brown sugar until well combined. Pour the mixture into a round 8-inch cake pan, spreading it evenly.

Arrange the pineapple slices on top of the brown sugar mixture, placing a cherry in the center of each pineapple slice.

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the granulated sugar, 1/4 cup softened butter, and vanilla extract until light and fluffy. Add the egg and mix well.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Carefully spread the batter over the pineapple slices in the cake pan, being careful not to disturb the arrangement.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and let the cake cool in the pan for 5 minutes.

Invert the cake onto a serving plate, allowing the pineapple and brown sugar topping to become the top of the cake. Serve warm and enjoy!