I always whip these up for my get-togethers. Super easy and affordable, yet they look totally upscale.

This classic dessert is a delightful combination of sweet and tangy flavors. The caramelized brown sugar creates a beautiful base for the moist cake and the juicy pineapple rings.

Pineapple Upside-Down Cake

Ingredients:

Ingredient	Quantity
Brown Sugar	1 cup (packed)
Butter	1/4 cup
Pineapple Slices (from 20 oz can)	1 can (reserve juice)
Maraschino Cherries	1 jar
All-Purpose Flour	1 1/3 cups
Shortening	1/2 cup
Granulated Sugar	1/2 cup
Baking Powder	1 1/2 teaspoons
Salt	1/2 teaspoon
Pineapple Juice (reserved)	3/4 cup
Egg	1
Vanilla Extract	1 teaspoon

Instructions:

Prepare the Pan: Preheat oven to 350°F (175°C). Melt butter in a 9-inch round cake pan over low heat. Evenly distribute brown sugar over the melted butter. Arrange pineapple slices on top of the brown sugar, placing a cherry in the center of each ring.
Make the Batter: In a large bowl, whisk together flour, shortening, granulated sugar, baking powder, and salt. In a separate bowl, whisk together pineapple juice, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Bake: Pour batter evenly over the pineapple and cherries in the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Invert: Let the cake cool in the pan for about 15 minutes. Place a serving plate upside down on top of the pan. Invert the pan and plate together. Gently lift off the pan.

Tips and Variations:

Spice it Up: Add a pinch of cinnamon or nutmeg to the brown sugar mixture for extra flavor.
Nutty Twist: Replace maraschino cherries with pecans for a different texture.
Milk Substitute: If you don’t have pineapple juice, you can use milk instead. The flavor will be slightly different.
Inversion Timing: Don’t wait longer than 15 minutes to invert the cake, as the sugar will harden and make it difficult to remove.

Enjoy your delicious Pineapple Upside-Down Cake!