Perfect Pineapple Upside-Down Cake

By srumbel

Since then I've been on the lookout for an awesome homemade recipe that could match that wondrous taste from my childhood (that it turns out came from a box). And I finally found it! I love how moist and flavorful the cake is, and the juicy caramelized pineapple on top is pretty much just awesome. Add some whipped cream and a maraschino cherry or two, and it's pineapple upside-down perfection!
from thebakerupstairs

Ingredients

• for the cake:
• 4 eggs
• 2 cups of sugar
• 2 cups of flour
• 2 tsp. baking powder
• 1 cup of milk
• 1 stick of butter, melted or really soft
• 1 tsp. vanilla
• for the topping:
• 1/2 cup brown sugar
• 1/2 stick of butter, melted
• pineapple rings (I used a large can plus a small can)

Preparation

Step 1

Preheat the oven to 350. Grease 12 jumbo size muffin wells or two 8 or 9 inch cake pans. Whisk together the cake ingredients until well blended, and set aside. In a small bowl, mix together brown sugar and butter, making sure that no dry spots remain. Spoon mixture into muffin tins or cake pans, spreading evenly and being sure to distribute evenly. If using muffin tins, place one ring in each well; if using cake pans, arrange evenly in the bottom of each pan. Pour the cake mixture over the top. filling 3/4 of the way full. Bake 25 minutes for the muffin tins or 30-35 minutes for the cake pans, or until golden brown on top. Quickly after removing, run a knife around the edge of each cake to release it from the sides of the pan. Let cool for a few minutes, and then invert onto a plate or platter. Enjoy!