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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the dry ingredients. Mix until just combined.
Assembly:
Spread batter evenly over the pineapple and cherries in the pan using a spatula.
Bake:
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes.
Invert and serve:
Loosen the edges of the cake with a knife.
Place a serving plate over the pan and carefully invert the cake onto the plate.
Allow the pan to sit inverted on the cake for a few minutes before lifting it off.
Presentation:
Serve the cake warm or at room temperature, allowing the caramelized pineapple topping to shine.
In Conclusion
More than just a dessert, pineapple upside-down cake evokes nostalgia and exemplifies the reliability of traditional recipes. Its irresistible flavors, straightforward ingredients, and rich history make it a beloved choice for any occasion. With these instructions, you can recreate this delightful treat at home and share in the joy of a timeless masterpiece. Don’t wait—treat yourself to a slice and savor the unforgettable blend of flavors that define this classic dessert.
