Pineapple Upside-Down Cake

Instructions

1. Prepare the pan
   Preheat oven to 350°F (175°C). In a 9-inch round cake pan or cast-iron skillet, pour melted butter and spread evenly to coat the bottom. Sprinkle brown sugar evenly over the butter.
2. Arrange the pineapple
   Arrange pineapple slices in a single layer over the brown sugar mixture. Place one slice in the center, then arrange 6-7 slices around it. Place maraschino cherries in the center of each pineapple slice and in any gaps between slices.
3. Mix dry ingredients
   In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
4. Prepare wet ingredients
   In a separate large bowl, beat eggs until foamy. Add vegetable oil, reserved pineapple juice, and vanilla extract. Mix well until completely incorporated.
5. Combine batter
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix; a few small lumps are fine.
6. Bake the cake
   Gently pour the batter over the pineapple arrangement, being careful not to disturb the fruit. Spread the batter evenly to the edges of the pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Flip and serve
   Remove from oven and let cool for 5 minutes. Run a knife around the edge of the cake to loosen it. Place a large serving plate upside down over the pan, then carefully flip both together. Leave the pan in place for a minute to allow the caramelized topping to drizzle over the cake, then remove. Serve warm or at room temperature.