Buttery cake with caramelized pineapple, maraschino cherries, and loads of brown sugar. You know the one. :)Recipe adapted from Martha Stewart (link here).
Combine dry ingredients (flour, sugar, baking powder, and salt) in a large bowl. Add oil and milk, and whisk to combine.
Add vanilla, egg, and lemon juice. Whisk to combine.
Add dry ingredients. Whisk until just incorporated and batter is smooth.
Pout melted butter into a 9" cake pan (see notes). Sprinkle brown sugar evenly in the pan.
Arrange Pineapple slices and maraschino cherries in the pan. Pour batter over top.
Bake 40 minutes, or until cake is golden and a toothpick inserted in the center of the cake comes out clean. Cool in pan 5 minutes. If the cake domed during baking, level cake, then invert cake onto a platter.Enjoy!
Notes
Note on cake pan: I used a 9" cake pan with a dark finish, because I wanted the brown sugar to get crunchy. If you use an 8" pan and/or one that is light in color, it will likely take a few extra minutes for your cake to bake through.Note on making mini cakes: Prepare batter as directed. Recipe will make 10-12 mini pineapple upside down cakes, depending on the size of the jumbo muffin pan used (like this one here).In each pan cup, pour about ½ tablespoon melted butter and top with about 1 tablespoon brown sugar. Place one ring fresh pineapple and one half maraschino cherry in each cup (I placed the cherries cut-side up so that the round edge of the cherry would show after the cakes were inverted). Divide batter evenly between pan cups, filling each about ⅔ full.Bake 20 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Let cool in pan 5 minutes. If the cakes domed during baking, level the cakes before inverting.