Pineapple Upside Down Cake Recipe
Coconut Rum, Tito’s, muddled Cherries, Pineapple Juice and splash of Grenadine.
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Ingredients
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Cake Ingredients
Method
Cake Preparation
Prepare the Topping
Preheat the oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/4 cup of butter and mix with 1/4 cup of brown sugar. Arrange pineapple slices and maraschino cherries in the pan.
Make the Cake Batter
In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, cream together the softened butter and remaining sugar until light and fluffy. Beat in the eggs one at a time, then stir in milk and vanilla extract.
Combine and Bake
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Pour the batter over the arranged pineapple and cherries in the pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm and enjoy!