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Pineapple Upside-Down Cake

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Pineapple Upside-Down Cake

Ingredients

  • 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
  • ¾ cup packed (5¼ ounces) light brown sugar
  • 1½ pounds peeled and cored fresh pineapple, cut into ½-inch pieces (about 4 cups; see note above)
  • 1½ cups (7½ ounces) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (5¼ ounces) granulated sugar
  • 2 large eggs, room temperature 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup whole milk, room temperature
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