Pineapple Upside Down Cake Recipe
Make Pineapple Upside Down Cake Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Topping
Cake Batter
Optional Garnish
Method
Topping
- 1
Prepare pan and caramel
Preheat the oven to 350°F (175°C). Place a 9-inch round cake pan (or an equivalent 9x2 inch pan) on your work surface. In a small saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 1 cup packed light brown sugar and stir until it dissolves and the mixture is smooth and bubbling lightly, about 2–3 minutes. Remove from heat.
- 2
Arrange pineapple and cherries
Carefully pour the warm brown-sugar-butter mixture into the bottom of the prepared pan and tilt to coat evenly. Drain the canned pineapple rings well on paper towels. Arrange the pineapple rings on top of the caramel in a single layer. Place a maraschino cherry in the center of each pineapple ring, and if you have extra pineapple pieces, tuck them between the rings to fill gaps. Set the pan aside while you make the batter.
Cake Batter
- 3
Dry ingredients
In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.
- 4
Cream butter and sugar
In a large bowl (or the bowl of a stand mixer fitted with the paddle) cream 6 tablespoons softened unsalted butter on medium speed until smooth and slightly fluffy, about 1–2 minutes. Add the dry ingredients and beat briefly just to combine (this short mixing with butter helps incorporate the sugar and reduce lumps).
- 5
Add eggs and vanilla
Add 2 large eggs, one at a time, beating briefly after each addition until incorporated. Scrape the bowl. Add 1 teaspoon vanilla extract and mix to combine.
- 6
Incorporate milk and finish batter
With the mixer on low speed (or by hand), add the 1/2 cup whole milk in two additions, alternating with the remaining dry flour if there is any unmixed; mix just until a smooth, pourable batter forms. Do not overmix. The batter should be thicker than pancake batter but pourable—adjust with a tablespoon of milk if needed.
- 7
Assemble and bake
Spoon or pour the batter evenly over the arranged pineapple rings in the pan, spreading gently with a spatula to fill gaps and level the top. Smooth the batter but avoid disturbing the pineapple arrangement. Bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until a toothpick inserted into the center of the cake (avoiding pineapple) comes out clean and the top is golden.
- 8
Cool briefly and invert
Remove the cake from the oven and place it on a wire rack. Let it rest in the pan for 8–12 minutes to allow the caramel to set slightly—do not let it cool completely or the caramel may solidify and stick. Run a thin knife around the pan edge to loosen. Place a rimmed serving plate over the pan and carefully invert the pan and plate together. Gently lift the pan off; if any pineapple sticks to the pan, use a spatula to dislodge it. If caramel pools on the plate, you can spoon it over the cake.
Finishing
- 9
Serve
Let the inverted cake cool for another 10–15 minutes before slicing so the caramel slightly firms but is still warm. Serve slices warm or at room temperature. Optionally dust with 1 teaspoon powdered sugar and serve with whipped cream (about 1/2 cup) on the side.
- 10
Storage
Store any leftover cake covered at room temperature for 1 day or refrigerated for up to 3 days. Reheat gently in a low oven (300°F / 150°C) for 5–10 minutes to soften the caramel before serving.