Pineapple Upside Down Cake

Today was my first time ever making this delicious dessert!

Ingredients:

Topping:
1/4 cup butter, melted
1/2 cup brown sugar (light)
10 pineapple slices or 4 containers of chopped pineapple, drained
cherries, optional

Cake:
1/2 cup butter, melted
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup pineapple juice (or milk can be substituted here)

Instructions:

Preheat oven to 350ºF. Pour melted butter in pie plate or cake pan. Sprinkle brown sugar on top of the butter. Then evenly add the pineapple on top of the sugar. Set aside.

In a bowl, combine the cake ingredients. Add this mixture on top of the pineapple. Bake for 30 minutes. Cover the top of the pan with foil. Bake for another 10-15 minutes. Use a toothpick to poke the cake to make sure the toothpick comes out clean (if there is batter attached to the toothpick, then it needs to bake longer).

Let it cool for 15 minutes before flipping the cake on to a serving dish. Serve and enjoy!

For video instructions, please visit here.