Brown Butter Pineapple Upside-Down Cake

Steps

1. 1

   Preheat your oven to 320°F (160 °C) (160°C (325 °F)). Grease a 9×13-inch baking dish.

2. 2

   Pour 1/2 stick (1/4 cup) of browned butter into the bottom of the prepared baking dish.

3. 3

   Sprinkle 1/2 cup of light brown sugar evenly over the butter. (Optional: The transcript mentions adding a little cinnamon to this layer if desired).

4. 4

   Arrange the drained pineapple rings in the dish on top of the sugar layer, then place maraschino cherries in the centers of the rings or in the gaps between them.

5. 5

   In a large mixing bowl, combine the vanilla cake mix, 4 eggs, 1 stick (1/2 cup) of browned butter, 1 cup of whole milk, 1/2 cup of well-drained crushed pineapple, and 1 tablespoon of vanilla extract.

6. 6

   Mix the ingredients together until just combined; do not overmix.

7. 7

   Pour the cake batter evenly over the pineapple and cherry layer in the baking dish.

8. 8

   Bake for 52–58 minutes. The cake is done when a toothpick inserted into the center comes out clean (or with just a few moist crumbs, as suggested in the transcript to avoid overbaking).

   Start 58-minute timer
9. 9

   Remove from the oven and let the cake cool in the pan for 15–25 minutes.

   Start 25-minute timer
10. 10

    Carefully invert the cake onto a large serving platter, or leave it in the pan if preferred. Allow it to cool completely.

11. 11

    Prepare the glaze by whisking together 1/2 stick (1/4 cup) of browned butter, 1.5 to 2 cups of powdered sugar, and 2 to 3 tablespoons of reserved pineapple juice until smooth.

12. 12

    Drizzle the glaze over the completely cooled cake before serving.