Pineapple Upsidedown Cake Recipe
rum caramel sauce, coconut gelato
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Prepare the Caramel
In a medium saucepan over medium heat, melt the butter and brown sugar together until bubbly. Stir continuously until the mixture is smooth.
- 2
Arrange Pineapple
Pour the caramel mixture into the bottom of a 9-inch round cake pan. Arrange the pineapple slices on top of the caramel and place a maraschino cherry in the center of each pineapple slice.
- 3
Make the Cake Batter
In a large mixing bowl, combine flour, granulated sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 4
Bake the Cake
Pour the cake batter over the pineapple slices in the pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Cool and Flip
Allow the cake to cool in the pan for 10 minutes. Carefully run a knife around the edges, then invert the cake onto a serving plate.
