A vintage recipe Mom made back in the 1960s as a dessert called Pineapple Upside Down Cake. It was a sweet yet dense cake all made from scratch and often served with freshly whipped cream or topped with maraschino cherries.

Vintage Pineapple Upside Down Cake Via @Whats Cookin Italian Style Cuisine.comPhoto byClaudia Lamascolo

Pineapple Upside Down Cake

• 1/4 cup butter
• 2/3 cup packed brown sugar
• 7-8 canned pineapple rings
• Maraschino cherries
• 1 1/3 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup pineapple juice
• 1 teaspoon vanilla extract
• 1 egg

Directions:

1. Preheat the oven to 350°F (175°C).
2. Melt the butter and pour it into a round cake pan. Sprinkle brown sugar evenly over the butter.
3. Arrange the pineapple rings on the brown sugar and place a maraschino cherry in the center of each ring.
4. In a mixing bowl, combine flour, granulated sugar, baking powder, and salt.
5. Add vegetable oil, pineapple juice, vanilla extract, and egg. Mix until well combined.
6. Pour the batter over the pineapple and cherries in the cake pan.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool for a few minutes, then carefully invert it onto a serving plate.

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