Pineapple upside down cake with pineapple chunks

 

Ingredients

• 1/2 cup butter melted
• 1 1/4 cup packed brown sugar
• 3 1/2 cups canned pineapple chunks, drained
• 2 2/3 cups flour
• 1 3/4 cups sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 2/3 cup vegetable oil
• 1 1/2 cups milk
• 2 eggs
• 1 tsp vanilla
• Maraschino cherries

Instructions

• Preheat the oven to 350F.
• Pour melted butter in a non-stick 9x13 baking pan and distribute evenly so the bottom of the pan is coated with butter. Sprinkle the brown sugar over the melted butter. Add the pineapple chunks to the pan and distribute them in an even layer. Add in cherries to suit.
• Put flour, sugar, baking powder and salt in a large mixing bowl and mix with a spoon to combine.
• Add oil, milk, eggs and vanilla to the flour mixture. Mix all the ingredients thoroughly until smooth.
• Pour the batter evenly into the pan over the pineapple layer.
• Put the pineapple cake in the oven and bake for 1 hour.
• Remove the cake for the oven and run a knife around the sides of the pan to make sure the cake sides are separated from the pan.
• Put a large platter or baking sheet over the cake pan and quickly flip the cake over. Carefully lift the baking pan off the inverted cake.
• Pineapple upside-down cake can be served warm or at room temperature.