Description
Pineapple Upside Down Cake features caramelized pineapple and rich buttery cake with a soft, tender crumb. This classic dessert delivers a perfect balance of sweetness and slight tartness, finished with a golden, glossy topping that looks as good as it tastes.
Ingredients
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1 can (20 oz) sliced pineapple in juice, drained
Maraschino cherries (optional)
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Instructions
1. Preheat the oven to 350°F (175°C).
2. Pour melted butter into a 9-inch round cake pan and spread evenly.
3. Sprinkle brown sugar evenly over the butter.
4. Arrange pineapple slices over the sugar layer in a circular pattern.
5. Place maraschino cherries in the center of each pineapple slice if desired.
6. Whisk flour, granulated sugar, baking powder, and salt in a bowl.
7. Whisk eggs, milk, and vanilla extract in another bowl.
8. Combine wet ingredients with dry ingredients and mix until smooth.
9. Pour batter over the pineapple layer evenly.
10. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
11. Cool the cake in the pan for 10 minutes.
12. Invert onto a serving plate and remove the pan carefully.
13. Slice and serve warm or at room temperature.
Notes
Drain pineapple well to avoid excess moisture.
Do not overmix the batter to keep texture light.
Add cinnamon or nutmeg for extra flavor.
Use fresh pineapple for a brighter taste.
Grease the pan thoroughly to prevent sticking.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg