Pineapple Upside Down Cake Recipe
Classic dessert with caramelized pineapple and cherry.
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Ingredients
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Cake Ingredients
Topping Ingredients
Method
Preparation of Topping
Melt Butter and Sugar
In a round cake pan (9-inch), melt 1/4 cup of unsalted butter in the oven at 350°F (175°C). Once melted, remove from the oven and evenly sprinkle 1/2 cup brown sugar over the melted butter.
Arrange Pineapple and Cherries
Arrange the pineapple slices over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice and set aside.
Making the Cake Batter
Mix Dry Ingredients
In a large bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, and 0.5 tsp of salt until well combined.
Cream Butter and Sugar
In another bowl, beat 0.5 cups of unsalted butter until creamy. Gradually add the dry mixture to the butter, alternating with 0.5 cups of milk, mixing until smooth.
Add Eggs and Vanilla
Add 2 large eggs and 1 tsp of vanilla extract to the batter. Mix until fully incorporated and the batter is smooth.
Baking the Cake
Combine and Pour
Pour the cake batter over the arranged pineapple and cherries in the cake pan, spreading it evenly.
Bake
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Invert
Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate so that the pineapple and cherries are on top.