Pineapple Upsidedown Recipe
Make Pineapple Upsidedown Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Topping
Cake batter
Method
Topping
Prepare pan and caramel
Preheat the oven to 350°F (175°C). Place a 9-inch (23 cm) round cake pan (or 9x9 square pan) on the counter. In a small saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 1 cup light brown sugar and stir constantly until mixture is smooth and just bubbling, about 2–3 minutes. Pour the hot caramel evenly into the bottom of the prepared pan and spread to coat.
Arrange fruit
Drain canned pineapple rings well, pat dry with paper towels. Arrange 8 pineapple rings in a single layer over the caramel (place one in the center and the rest around it). Place a maraschino cherry in the center of each pineapple ring. Set the pan aside while you make the batter.
Cake batter
Combine dry ingredients
In a medium bowl whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.
Cream butter and sugar
In a large mixing bowl, beat 6 tablespoons softened unsalted butter and 3/4 cup granulated sugar together with an electric mixer (or by hand) until light and fluffy, about 2–3 minutes.
Add eggs and vanilla
Add 2 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract until incorporated.
Alternate dry ingredients and milk
With the mixer on low, add one-third of the dry flour mixture and mix just until combined. Pour in half of the 1/2 cup whole milk and mix briefly. Repeat with another third of the dry ingredients, the remaining milk, then finish with the remaining dry ingredients. Scrape the bowl and fold gently to ensure no streaks of flour remain, but do not overmix.
Assemble and bake
Carefully spoon the batter over the arranged pineapple and cherries in the pan, spreading gently and smoothing the top so the fruit remains in place. Tap the pan lightly on the counter to remove any large air pockets. Bake in the preheated 350°F (175°C) oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Cool and invert
Allow the cake to cool in the pan on a wire rack for 10–12 minutes—this lets the caramel set slightly but keeps it pourable. Run a thin knife around the pan edge to loosen. Place a large serving plate or cake stand upside down over the pan and carefully invert the cake in one quick motion. Lift the pan off gently. If any pineapple or caramel sticks to the pan, spoon it back onto the cake. Let the cake cool slightly before slicing to allow caramel to settle—serve warm or at room temperature.