Pineapple Upside Down Cake Recipe
Classic dessert served warm with vanilla ice cream.
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Ingredients
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Cake Ingredients
Topping Ingredients
Method
Preparing the Topping
- 1
Melt the Butter
In a small saucepan over low heat, melt 0.25 cups of unsalted butter. Pour this melted butter into the bottom of a 9-inch round cake pan.
- 2
Add Brown Sugar
Sprinkle 0.75 cups of brown sugar evenly over the melted butter in the cake pan.
- 3
Arrange Pineapple and Cherries
Arrange the canned pineapple rings on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring.
Making the Cake Batter
- 4
Combine Dry Ingredients
In a large mixing 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.
- 5
Mix Wet Ingredients
In another bowl, cream together 0.5 cups of unsalted butter until smooth. Add in 2 large eggs, 1 tsp of vanilla extract, and 0.5 cups of milk. Mix until combined.
- 6
Combine and Mix Batter
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
Baking the Cake
- 7
Preheat Oven
Preheat your oven to 350°F (175°C).
- 8
Pour Batter
Gently pour the cake batter over the arranged pineapple and cherries in the cake pan.
- 9
Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- 10
Cool and Invert
Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then, invert the cake onto a serving plate.
Serving
- 11
Serve Warm
Serve the cake warm, ideally with a scoop of vanilla ice cream on top.
