Pineapple Upside-Down Loaf Cake Recipe

For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 can (20 ounces) pineapple slices, drained and chopped
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt

Prepare the Topping:
- Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray.
- In a small bowl, mix the melted butter and brown sugar together. Spread the mixture evenly at the bottom of the prepared loaf pan.
- Arrange the chopped pineapple slices over the brown sugar mixture in an even layer.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Assemble the Cake:
- Pour the cake batter over the pineapple topping in the loaf pan. Smooth the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Carefully lift off the loaf pan to reveal the pineapple topping.
- Let the cake cool completely before slicing and serving. Enjoy!

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