Pineapple Upside Down Cake

A classic pineapple upside down cake with a moist and flavorful sponge cake topped with caramelized pineapple and cherries.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C).
In a 9-inch round cake pan, melt the butter in the oven.
Remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter.
Arrange the pineapple slices on top of the brown sugar, placing a cherry in the center of each pineapple slice.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.
Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
Serve the pineapple upside down cake warm or at room temperature.