Way of doing something.
Get the topping ready:
Heat your oven to 350°F (175°C) before starting.
Melt 1/4 cup of butter without salt and pour it into a 9-inch circular cake pan, making sure to spread it evenly on the bottom.
Evenly spread the brown sugar over the melted butter in the cake pan.
Put the pineapple and cherries in order.
Place the pineapple slices neatly on top of the brown sugar in the pan, making sure they fit closely together in one layer.
Put a cherry in the middle of each pineapple slice and in any spaces between them. Put aside.
Prepare the cake mixture.
In a bowl, mix the regular flour, baking powder, and salt using a whisk. Put aside.
In a big bowl, mix 1/2 cup of soft butter and 3/4 cup of sugar until it becomes light and fluffy.
Add the eggs one by one and then mix in the vanilla extract.
Mix the wet and dry ingredients together.
Slowly mix the flour with the butter, adding pineapple juice and milk alternately.
Stir until everything is mixed well, making sure not to mix too much.
Make the cake.
Pour the batter evenly over the pineapple slices and cherries in the cake pan.
Evenly spread the batter over the fruit using a spatula.
Make the Cake:
Put the cake in the oven that has been heated beforehand and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
Take it out of the oven and allow it to cool in the pan on a wire rack for 10-15 minutes.
Flip and Serve.
Gently slide a knife along the sides of the cake to separate it from the pan.
Put a plate on top of the cake pan, with the plate facing down.
Using oven mitts, carefully turn the cake upside down onto the plate for serving. Gently remove the cake pan to show the lovely pineapple topping.
Serve and enjoy:
Enjoy the Pineapple Upside-Down Cake hot or at room temperature.
You can add more cherries or whipped cream on top before serving.
Enjoy every mouthful!
