I’ve baked this cake umteen times now and each time it’s a big hit! Traditionally you see the pineapple rings cut into half and placed in the bottom of the baking tray. But I used the cubes instead and cut them into halves and placed them like this in the tray, pictured below. It looks really pretty and I don’t use the maraschino cherries only because I don’t like them… ha ha.

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Ingredients

Topping:

• 4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces
• 3/4 cup (160 grams) light brown sugar
• 1 medium pineapple(peeled, quartered, cored, and sliced 1/4 inch thick)
• Maraschino cherries or candied cherries (optional)

Cake Batter:

• 1 1/2 cups (195 grams) all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 cup (200 grams) granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, separated
• 1/2 cup (120 ml) milk
• 1/4 teaspoon cream of tartar

Please follow joyofbaking.com for full recipe – https://www.joyofbaking.com/PineappleUpsideDownCake.html