Pineapple Upside-Down Cake is a classic dessert featuring a caramelized pineapple topping and a moist, fluffy cake base. Here’s a simple recipe to make it from scratch:
Ingredients
For the Topping:
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup brown sugar (packed)
- 1 can (20 oz) pineapple slices (reserve juice)
- Maraschino cherries (optional, but recommended)
For the Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (preferably whole milk)
Instructions
1. Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, melt the butter over low heat on the stovetop.
- Once the butter is melted, sprinkle the brown sugar evenly over the butter, stirring slightly to combine. Let it bubble gently for about 1-2 minutes to create a caramel-like syrup.
- Drain the pineapple slices, reserving the juice for the cake batter. Arrange the pineapple slices on top of the brown sugar mixture, and place maraschino cherries in the center of each pineapple slice (if using).
2. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes) using a hand mixer or stand mixer.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
3. Assemble and Bake:
- Pour the cake batter over the caramelized pineapple in the cake pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Cool and Flip:
- Let the cake cool in the pan for about 10-15 minutes. Then, carefully run a knife around the edge of the cake to loosen it.
- Place a plate over the cake pan and quickly flip the cake onto the plate. Gently lift the pan off, revealing the caramelized pineapple topping.
- If any pineapple slices stick to the pan, just carefully place them back on top of the cake.
5. Serve and Enjoy:
- Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
