Vintage Retro Reliable Pineapple Upside-Down Cake

 

1 1/4 cups AP Flour

2 tsp baking powder

1/2 tsp salt

1 cup white sugar

1/4 cup unsalted butter, divided, at room temperature

2 tbsp margarine

3/4 cup whole milk

1 egg

1 tsp vanilla

1 can sliced pineapple

1 tbsp pineapple juice (from can)

3/4 cup brown sugar 

Maraschino cherries

Preheat oven to 350 degrees. Grease a 9 inch cake pan if using (see note below)

In a large bowl, cream together half the butter, the margarine, and white sugar. Beat in the eggs, then add the milk, vanilla, and pineapple juice, and mix until well combined.

In a separate bowl, combine the flour, baking powder, and salt. Sift into the wet mixture, and mix until just combined. 

Melt the remaining 2 tbsp of butter in a 9 inch cast iron skillet over medium heat. Sprinkle the brown sugar evenly over the butter, then allow it to dissolve. Do not stir. When dissolved, remove from the heat and layer the pineapple slices over the top. Place the maraschino cherries in the centers of the pineapple slices. 

Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. 

Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet and flip. Serve warm with ice cream or cream. 

Note: Can be made in a regular 9-inch cake pan; just heat the butter and brown sugar in a saucepan and then spread it over the bottom of the cake pan.