Pineapple upside-down cake is a classic and dessert that’s both decorative and delicious. It sounds more complicated that it is; the name comes from the last step in the recipe, which is to invert the cake so that the pineapple is on top.
Things You'll Need
Preheat the oven to 350 degrees F.
Pour the melted butter into an 8-by-12-inch rectangular pan (or a 12-inch round pan).
Sprinkle the bottom of the pan with the brown sugar.
Place the pineapples in the pan. If you’re using crushed pineapple, try to spread it out evenly; if using sliced pineapples, try to arrange them in a uniform manner.
Arrange the cherries in an orderly fashion into the pineapples; they will look very pretty inside pineapple rings.
Sift the flour and baking powder together three times and set the mixture aside.
Beat the eggs for about 5 minutes until they appear thick and fluffy. If you’re using an electric beater, use a medium speed.
Beat the sugar in with the eggs, adding it gradually. Add the lemon juice to the egg mixture.
Fold the flour and baking soda mixture into the eggs while gradually adding 3/4-cup of hot milk.
Pour the cake batter over the fruit inside the pan once it is evenly blended.
Bake at 350 degrees for about 45 minutes.
Turn the cake over onto a dish while it’s still warm.
You can omit the cherries if you like.