Pour melted butter into a 9-inch round cake pan.
Sprinkle brown sugar evenly over the butter.
Arrange pineapple slices and maraschino cherries on top of the brown sugar.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Prepare the Batter:
In a large bowl, beat softened butter and granulated sugar until creamy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with sour cream and milk, beginning and ending with the flour mixture.
Assemble the Cake:
Pour the batter over the pineapple slices in the pan and spread evenly.
Bake:
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for 10 minutes. Invert onto a serving plate. Serve warm.
Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8
Enjoy your delicious, caramelized pineapple upside-down cake!
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