Pineapple upside-down cake is a classic everyone loves. The sweet, buttery mixture spread in the bottom of the pan before baking creates a rich, caramelized topping that tastes as good as it looks.

Makes one 9-or 10-inch cake; 10 to 12 servings

Prep time: 25 minutes
Cooking time: 45 to 55 minutes

INGREDIENTS

Topping

• ¼ cup unsalted butter, melted
• ¾ cup lightly packed dark brown sugar
• 6 to 8 pineapple rings (peeled, cored fresh pineapple or drained canned
• pineapple)
• 16 to 18 drained maraschino cherries (optional)

Cake

• 1 ¾ cups all-purpose flour
• 2 tsp ground ginger
• 1 ½ tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp fine sea salt
• ¼ tsp freshly grated nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• ½ cup whole milk
• Whipped cream for serving (optional)

INSTRUCTIONS

TOPPING

• Melt ¼ cup of unsalted butter.
• Add ¾ cup of lightly packed dark brown sugar and stir to combine.
• Spread the mixture evenly into a 9-inch square or 10-inch round baking pan or a 10-inch ovenproof skillet.
• Arrange 6 to 8 pineapple rings (peeled, cored fresh pineapple or drained canned pineapple) in an attractive pattern over the butter mixture.
• Place 16 to 18 drained maraschino cherries (optional) in the center of each pineapple ring and scatter the rest in between the rings.

CAKE

• Preheat the oven to 350°F.
• In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 2 tsp of ground ginger, 1 ½ tsp of baking powder, ½ tsp of ground cinnamon, ½ tsp of fine sea salt, and ¼ tsp of freshly grated nutmeg.
• In a large bowl, beat ½ cup of unsalted butter (softened) and ¾ cup of granulated sugar until pale and fluffy using an electric mixer.
• Beat in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Beat in 1 ½ tsp of vanilla extract.
• Add the flour mixture to the sugar mixture alternately with ½ cup of whole milk, making three additions of flour and two of milk, and beginning and ending with the flour.
• Stir just until combined and the batter is smooth.
• Scrape the batter over the pineapple topping and use an offset spatula to spread it evenly in the pan.
• Bake until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when lightly pressed, 45 to 55 minutes.
• Let the cake cool in the pan on a wire rack for 10 minutes.
• Run a knife around the edge of the pan to loosen the cake.
• Invert the pan onto a serving plate or cake stand, then carefully remove the pan.

SERVING

• Serve the cake warm or at room temperature, with whipped cream (optional).
• The cake can be stored in an airtight container at room temperature for up to 2 days.