Pineapple Upside Down Cake

This easy homemade pineapple upside down cake is my  eldest son's favorite cake.  He can eat the whole cake all by himself  in just few hours.

Topping: 

• 1/2 cup unsalted butter, at room temperature
• 1 cup firmly packed brown sugar
• 1 tbsp pineapple juice reserved
• 1 can pineapple chunks, drained
• Maraschino or candied cherries (optional)

Cake Batter:

• 1 1/4 cup cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 1 tbsp pineapple juice reserved
• 2 large eggs, unbeaten. 
• 1/3 cup unsalted butter, at room temperature
• 1/2 cup milk
• 1 teaspoon vanilla 

Directions:

Toppings:

1. Melt butter in 8 x 8 pan. Sprinkle with brown sugar. 
2. Continue cooking, without stirring over medium heat until the butter has melted and the sugar has dissolved.
3. Remove from the heat and layer the pineapple slices over the top. 
4. If desired, place maraschino cherries in between pineapple chunks.

Cake Batter:

1. Preheat the oven to 350 degrees F. 
2. Sift  flour, baking powder, salt together. Set aside.
3. In the bowl cream butter and add sugar gradually, creaming well. 
4. Add unbeaten egg and beat well. 
5. Add milk  alternately with dry ingredients to creamed mixture. Blend well after each addition. Start and end with the dry ingredients. 
6. Add the pineapple juice and vanilla.
7. Beat well on medium speed until well combined. 
8. Pour the batter evenly over the pineapple.
9. Bake the cake 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool for 15 minutes. 
11. Cover with a cutting board or large plate and invert the cake. 
12. Serve warm or cool.