Upside-down pineapple cake (American)

Ever since pineapple started being available in its canned form, this cake has become a classic of the American cuisine. Found commonly in American homes throughout the twentieth century, it eventually leaked into the European cuisine as well.

We made it during a movie night with friends and it was fluffy and sweet and delicious, in a home-like and uncomplicated way. Cozy and nice :)
You can find more on the history of this dish here.
Recipe source we followed: here.

P.S: This actually reminds me a lot of a particular cake my mom made for me on my 6th birthday. It had pineapple rounds just like these on top, six of them, and a little birthday candle in the middle of each round. A total of six candles. For my little six-year old self. I seem to have a particular vivid memory of that birthday cake, since I can't remember the ones before or after. And today is again my birthday :)

Last year: Classic Pavlova (New Zealand and Australia). 
Two years ago: Light and colorful field salad and Drink of the gods (Gottergetrank).




Ingredients (for a 20 cm or 8 inch cake tin):

For the topping:

• a few round slices of pineapple from the can (4-5)
• 50 g candied cherries
• 50 g brown sugar
• 50 g butter, room temperature

For the cake:

• 100 g butter
• 100 g flour
• 100 g powder sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 eggs
• 2 tablespoons of pineapple syrup from the can

Preheat oven to 180 degrees C. Grease the tin and put a round piece of baking paper on its bottom.

To make the topping, mix the butter and brown sugar and spread it on the bottom of the tin.

Next, arrange the pineapple slices and cherries on the bottom:

In a kitchen machine, put the ingredients for the cake batter:

Mix until evenly combined, then carefully spoon the batter over the pineapple base in the tin. Level it with the back of the spoon.

Put it in the preheated oven and bake for 35 minutes or until a skewer inserted in the cake comes out clean. Remove from the oven and wait 10 minutes. Revert the cake on a serving platter. Carefully peel off the baking paper:

Slice and dig in! :)