Pineapple Upside-Down Cake from Scratch

Ingredients

• 0.5 cups brown sugar
• 0.25 cups unsalted butter , melted
• 3 ( fresh pineapple , quartered
• 12 frozens cranberries
• 0.67 cups white sugar
• 0.5 cups unsalted butter , softened
• 2 large eggs
• 1.5 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.5 teaspoons almond extract
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons salt
• 1.5 cups unbleached all-purpose flour
• 0.75 cups milk

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x2 ½-inch round cake pan.

2. 2

   Combine brown sugar and ¼ cup melted butter in a bowl; spread evenly into the prepared pan. Place 10 pineapple pieces around outer edge of pan, facing the same way, place remaining 2 pieces in the center. Place 1 cranberry between each pineapple piece.

3. 3

   Beat white sugar and ½ cup softened butter together in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping sides of the bowl after each addition. Beat in baking powder, vanilla extract, almond extract, cinnamon, and salt until combined.

4. 4

   Add flour and milk to batter in 3 additions, adding ½ cup flour and ¼ cup milk at a time, mixing well after each addition, until thoroughly combined.

5. 5

   Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.

6. 6

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

7. 7

   Cool cake on a wire rack for 15 to 20 minutes. Run a knife around the edges to loosen. Place a plate over pan and quickly invert to release cake, waiting a few seconds and tapping the pan several times if it doesn't immediately separate from the pan.