Pineapple Upside-Down Cake
Classic pineapple upside down cake with caramelized brown sugar pineapple topping and tender vanilla butter cake
PRINT PINServings 12
INGREDIENTS
Topping
- 1/2 cup unsalted butter
- 1 cup light brown sugar packed
- 7 pineapple slices canned or fresh
- 12 maraschino cherries
- 1 tbsp pineapple juice.
Cake Batter
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup pineapple juice.
INSTRUCTIONS
Prep and Topping
- heat oven to 350 F and grease a 9 inch round cake pan
- melt 1/2 cup butter and pour into pan then sprinkle brown sugar evenly over butter
- arrange pineapple slices over sugar and place a cherry in the center of each slice then set pan aside.
Batter and Bake
- whisk flour baking powder and salt in a bowl
- beat softened butter and granulated sugar until light and fluffy then beat in eggs one at a time and mix in vanilla
- add dry ingredients alternating with milk and pineapple juice mixing just until smooth
- spread batter evenly over fruit without disturbing the arrangement
- bake until golden and a toothpick in the center comes out clean about 40 to 50 minutes
- cool in pan 10 minutes then run a knife around edges and invert onto a serving plate
- let pan sit 1 minute then lift off and cool slightly before slicing.
Notes
1. Drain pineapple very well to prevent a soggy topping 2. Use room temperature ingredients for an even crumb 3. Replace milk with buttermilk for extra tenderness 4. Add 1/2 tsp cinnamon to the brown sugar for warm spice 5. If fruit sticks after inverting let the pan rest another minute then gently tap and lift
Nutrition
Calories: 380kcal | Carbohydrates: 54g | Protein: 4g | Fat: 16g