Ol’ Bea’s Southern Diner

Ol’ Bea’s Pineapple Upside-Down Cake

Topping

• ½ cup (1 stick) unsalted butter
• ¾ cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, well drained
• Maraschino cherries

Cake

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

Let’s bake

1. Preheat the oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt ½ cup butter over low heat or in the oven. Remove the pan and sprinkle brown sugar over the melted butter.
3. Arrange the pineapple slices over the sugar. Place a cherry in the center of each slice and any extra cherries in the spaces between.
4. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
5. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
6. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
7. Gently spread the batter over the pineapple, smoothing the top.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
9. Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, then invert onto a serving plate. Lift the pan off slowly.