Pineapple Upside Down Cake Recipe
Moist pineapple upside-down cake served with vanilla ice cream.
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Ingredients
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Cake Base
Topping
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Topping
In a small saucepan, melt 0.25 cups of unsalted butter over medium heat. Once melted, add 0.5 cups of brown sugar and stir until combined. Pour this mixture into the bottom of a 9-inch round cake pan.
- 3
Arrange Pineapple and Cherries
Drain the pineapple slices and arrange them in a single layer over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
Making the Cake
- 4
Combine Dry Ingredients
In a large 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, beat together 0.5 cups of softened unsalted butter, 2 eggs, 1 tsp of vanilla extract, and 0.5 cups of milk until the mixture is smooth.
- 6
Combine and Mix
Gradually add the wet mixture to the dry ingredients, stirring until just combined and smooth. Do not overmix.
- 7
Pour Batter
Pour the cake batter over the arranged pineapple and cherries in the cake pan.
Baking
- 8
Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Cool and Flip
Once baked, allow the cake to cool in the pan for about 10 minutes before inverting onto a serving platter.
Serving
- 10
Serve
Slice the cake and serve warm with a scoop of vanilla ice cream on the side. Enjoy!