Pineapple Upside-Down Cake

Pineapple Upside Down Cake is a triple dose of old-fashioned buttery, melt-in-your-mouth pineapple upside-down cake layered with homemade cinnamon vanilla whipped cream.

Bonus: no mixer is required for the cake recipe!

Ingredients:

For the topping:

• 9 Tablespoons unsalted butter-melted
• 1 cup packed light brown sugar
• 3 (20 oz.) can sliced pineapple(8 ring for every layer) -drained and save the juice
• 40–50 maraschino cherries (if they are large use 20–25 and cut them in half)

For the cake

• 2 1/4 cups (210g) sifted all-purpose flour, don’t over measure
• 3 Tablespoon cornstarch
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup packed light brown sugar
• 3 Tablespoons granulated sugar
• 9 Tablespoons unsalted butter- melted
• 3 egg
• 1/2 cup plain Greek yogurt
• 3 Tablespoons milk
• 6 Tablespoons pineapple juice -reserved from the canned pineapple
• 1 Tablespoon vanilla extract

For the Filling:

• 2 cups heavy whipping cream
• 1/4–1/2 cup powdered sugar (to taste)
• 2 tsp cinnamon
• 2 tsp vanilla extract

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