Pineapple Upside-Down Cake 

Ingredients:

1/2 cup real, unsalted butter
1 and 1/3 cup packed brown sugar
3 and 1/2 cups fresh pineapple chunks
2 and 2/3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
2/3 cup vegetable oil
1 and 1/2 cups milk + 1 tablespoon white vinegar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Directions:

 Melt butter in a 9×13 baking pan in the oven. Sprinkle brown sugar evenly over the melted butter, then add a layer of pineapple chunks. Set aside.

 In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Add oil, milk with vinegar, eggs, and vanilla. Mix on low to combine, then on high for 3 minutes, scraping the bowl occasionally.

 Pour batter over the pineapple layer. Place the pan on a jelly roll pan or foil-lined rack (trust us on this one 

).

 Bake at 350°F for 55–65 minutes or until a toothpick comes out with moist crumbs.

 Flip the cake carefully onto a large platter and let it rest for 3 minutes. Remove the pan to reveal the caramelized pineapple topping.

 Serve warm, room temperature, or chilled with whipped cream and maraschino cherries.