Pineapple Upside Down Cake

Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Melt 1/4 cup of butter either in the microwave or on the stovetop. Pour the melted butter into a 9-inch square baking pan, ensuring it is evenly distributed. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices atop the brown sugar layer, placing a cherry in the center of each slice.

Batter Preparation: In a medium-sized mixing bowl, combine the flour, granulated sugar, softened butter, baking powder, and salt. Using an electric mixer, beat these ingredients at a low speed for 40 seconds. Then increase the speed to high and continue beating for an additional three minutes, ensuring the mixture is well blended. Subsequently, add the milk, reserved pineapple juice, egg, and vanilla extract to the batter and beat until smooth.

Baking: Pour the prepared batter over the pineapple slices in the pan. Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Inverting the Cake: Once baked, remove the cake from the oven. Immediately place a plate, pan, or serving dish atop the baking pan. Carefully invert the cake onto the dish, allowing it to sit for a few minutes to enable the topping to drizzle over the cake.

Serving: The Pineapple Upside Down Cake can be served warm. It is recommended to accompany the cake with whipped cream or ice cream if desired. For storage, cover the cake and keep it at room temperature or refrigerated.