Pineapple Upside-Down Cake

By Leite's Culinaria

Ingredients

2 sticks (8 oz) unsalted butter (at room temperature, plus 4 tablespoons (2 oz), divided)
3/4 cup firmly packed light brown sugar
5 to 7 canned pineapple rings
7 maraschino cherries
1/2 cup chopped pecans
1 cup granulated sugar
2 large eggs (at room temperature)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup whole milk (at room temperature)

Prep Time30mins
Cook Time40mins
Servings8

Instructions

Preheat oven to 350°F (180°C).

In a 10-inch (25-cm) cast-iron skillet, place 4 tablespoons butter. Place in oven until butter is melted.

Sprinkle brown sugar over butter in skillet. Arrange pineapple rings on top. Place 1 cherry in the center of each pineapple ring. Scatter pecans around pineapple rings in any open spaces.

In the bowl of a stand mixer fitted with the paddle attachment, beat remaining 2 sticks of butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.

Pour batter over pineapple rings, smoothing top with an offset spatula.

Bake until a wooden toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in pan for 5 minutes.

Run a knife around the edge of the pan to release sides of cake and carefully invert cake onto a flat serving plate. Serve warm or at room temperature.