Just picture it: a warm, golden cake with a caramelized pineapple halo that instantly lifts your spirits – that’s the magic of pineapple upside-down cake. It’s a nostalgic classic that’s been putting smiles on faces since the early 1900s. This cake is the perfect selection for those times you’re in need of a little comfort food or when you need a show-stopper for your next potluck. Its retro charm brings you back to simpler times, and it’s just surprisingly fun to flip that pan over and reveal a sticky sweet masterpiece!
Pineapple upside-down cake is so full of flavor it shines on its own, but I love to serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Sometimes, I go all out and add a little drizzle of caramel sauce. For an afternoon treat, a cup of hot coffee or tea pairs perfectly, and cutting through its sweetness, making each bite just divine.

Ingredients
– 1/4 cup butter
– 1 cup packed brown sugar
– 1 (20 oz.) can of pineapple slices, juice reserved
– 1 jar of maraschino cherries
– 1 and 1/3 cups all-purpose flour
– 1 cup granulated sugar
– 1/3 cup shortening
– 1 and 1/2 tsp baking powder
– 1/2 tsp salt
– 3/4 cup of reserved pineapple juice
– 1 egg
– 1 tsp vanilla extract

Directions
1. Preheat your oven to 350°F. Melt the butter over low heat in a 9-inch round cake pan. Sprinkle the brown sugar evenly over the melted butter. Arrange pineapple slices to cover the bottom of the pan, and place a cherry in the center of each pineapple ring.
2. In a large mixing bowl, blend flour, granulated sugar, shortening, baking powder, salt, pineapple juice, egg, and vanilla. Beat on low speed until the ingredients are combined, then beat on high speed for an additional 3 minutes.
3. Pour the batter carefully over the pineapple and cherries in the cake pan, spreading it out to even the top.
4. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake on a wire rack for about 15 minutes.
5. To showcase the beauty of your creation, place a serving plate upside down on top of the pan, then turn the plate and pan over. Leave the pan over the cake for a few minutes so the brown sugar topping can drizzle over the cake, then remove the pan.

Variations & Tips
– If you’re feeling adventurous, add a pinch of cinnamon or nutmeg to the brown sugar butter mixture for a spiced twist.
– You can replace the maraschino cherries with pecans if you’re looking for a different texture and nutty taste.
– No pineapple juice? No problem. You can use milk as a substitute; the cake will still be delicious, just slightly less tropical.
– Be sure to let the cake cool for only about 15 minutes before inverting; if it cools too much, the sugar will harden and it won’t come out of the pan as smoothly.
Remember, the most important ingredient is a whole lot of love (and a little patience when flipping that pan). Enjoy the upside-down adventure!