Ingredients:

For coverage:

• 50g of butter
• 100g of cane sugar
• 1 can sliced ​​pineapple (about 8 slices), drained
• Candied cherries (optional)

For the dough:

• 150g butter, softened
• 150g of granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 200g of 00 flour
• 1 sachet of baking powder (about 16g)
• 1/4 teaspoon salt
• Prepare the covering:
  • Preheat the oven to 180°C.
  • In a skillet, melt the butter over medium heat and add the brown sugar. Stir until the sugar has dissolved completely and the mixture is smooth.
  • Pour the butter and sugar mixture into a round cake pan (about 23 cm in diameter), distributing it evenly over the bottom.
  • Arrange the pineapple slices on top of the sugar mixture, covering the entire surface. If you wish, you can place a candied cherry in the center of each pineapple slice.
• Prepare the dough:
  • In a large bowl, beat the softened butter with the granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • In another bowl, sift together the flour, baking powder and salt.
  • Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until you obtain a homogeneous mixture.
• Assemble the cake:
  • Pour the mixture over the pineapple slices in the pan, leveling it with a spatula to distribute it evenly.
• Cooking:
  • Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and let cool in the pan for about 10 minutes.
• Turn the cake over:
  • Run a knife around the edges of the pan to loosen the cake.
  • Place a serving plate on top of the cake pan and carefully invert the cake onto the plate. Leave the pan upside down on the cake for a few minutes to allow the caramel to distribute evenly.
• Serve:
  • Remove the pan and let the cake cool completely before cutting and serving.
• 120ml of milk
• Advice:
• Variations: You can add a little rum or pineapple juice to the mixture for a more intense flavor.
• Storage: The cake can be stored at room temperature for 2-3 days, covered with cling film or in an airtight container.
• This pineapple upside-down cake is a classic dessert that always wins everyone over with its sweet flavor and eye-catching presentation. Enjoy your meal!