Pina Colada Upside-Down Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. 2

   In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the brown sugar and stir until dissolved. Pour this mixture into the bottom of the prepared cake pan.

3. 3

   Evenly distribute the crushed pineapple over the brown sugar mixture in the pan. Arrange the maraschino cherries on top of the pineapple.

4. 4

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

5. 5

   In a separate large bowl, beat the granulated sugar and egg together until light and fluffy. Add the coconut milk and mix until combined.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. 7

   Pour the batter over the pineapple and cherries in the cake pan, spreading it evenly.

8. 8

   Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. 9

   Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.

10. 10

    Serve warm or at room temperature. Enjoy your Pina Colada Upside-Down Cake!