Pineapple Upside Down Cake Recipe
Delicious upside-down cake with caramelized pineapple.
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Ingredients
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For the Topping
For the Cake Batter
Method
Prepare the Topping
- 1
Melt the Butter
In a 9-inch round cake pan, melt 1 cup of unsalted butter in the oven at 350°F (175°C).
- 2
Add Brown Sugar
Once melted, remove from oven and sprinkle 3 tablespoons of brown sugar evenly over the melted butter.
- 3
Arrange Pineapple
Place the pineapple rings from the can on top of the brown sugar mixture, arranging them in a single layer.
- 4
Add Cherries
Place a maraschino cherry in the center of each pineapple ring for decoration.
Prepare the Cake Batter
- 5
Mix Dry Ingredients
In a large bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
- 6
Cream Butter
In another bowl, cream together 0.5 cups of unsalted butter until smooth. Add in 2 eggs, and 1 teaspoon of vanilla extract, mixing until well combined.
- 7
- 8
Pour Batter
Carefully pour the cake batter over the arranged pineapple and cherries in the cake pan.
Bake the Cake
- 9
Bake
Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- 10
Cool and Invert
Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.
- 11
Serve
Slice and serve the pineapple upside-down cake warm or at room temperature, enjoying the caramelized top.