Pineapple Upside Down Cake

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Pour 1/4 cup of melted unsalted butter into the bottom of an ungreased 9-inch round cake pan. Sprinkle 3/4 cup of packed light brown sugar evenly over the butter. Pat the sugar mixture down firmly with a spatula until smooth.
2. Drain the canned pineapple rings, making sure to save the leftover juice for the batter. Place one pineapple ring squarely in the center of the pan over the brown sugar layer. Arrange the remaining 6 to 7 rings in a tight circle around the center ring. Press one maraschino cherry (stem removed) into the hole of each pineapple ring. Place additional cherries in the empty spaces between the rings.
3. In a medium mixing bowl, measure out 1 1/2 cups of all-purpose flour. Add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk everything together vigorously for at least 30 seconds. Set the bowl of dry ingredients aside.
4. In a large bowl, cream 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy. Beat in 2 large room temperature eggs, one at a time, mixing well after each addition. Add 1 teaspoon of vanilla extract. Pour in 1/2 cup of the reserved pineapple juice from the can and mix briefly on low speed.
5. Pour the dry flour mixture into the wet ingredients. Use a silicone spatula to gently fold the batter just until combined. Spoon the batter carefully over the prepared pineapple and cherry layer in the cake pan. Smooth the top of the batter into an even layer with the back of a spoon or a small offset spatula.
6. Bake in the preheated 350-degree oven for 40 to 45 minutes. Insert a toothpick into the center of the cake to test for doneness. It should come out clean or with a few moist crumbs. Remove the pan from the oven and place it on a wire cooling rack. Set a timer and let the cake rest undisturbed for exactly 10 minutes.
7. Run a butter knife around the edge of the slightly cooled cake to loosen it. Place a large, flat serving plate upside down over the top of the cake pan. Hold the pan and plate tightly together and flip them over in one quick motion. Gently lift the cake pan straight up to reveal the caramelized topping.