Here’s a classic Pineapple Upside-Down Cake recipe that’s buttery, sweet, and perfect for any occasion. The caramelized pineapple and cherries on top make it a show-stopping dessert!
Ingredients:
For the Topping:
- 1/4 cup (4 tbsp) unsalted butter
- 3/4 cup packed brown sugar (light or dark)
- 1 can (20 oz) pineapple rings (reserve juice for the batter)
- 6-8 maraschino cherries (or 1/2 cup fresh or canned cherries, pitted)
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1/4 tsp salt
- 1/2 cup (8 tbsp) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pineapple juice (from the can of pineapple)
- 1/4 cup whole milk
Directions:
1. Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan (or a similar size), melt 1/4 cup of butter over low heat on the stove or in the oven.
- Once the butter is melted, remove the pan from the heat and sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple rings over the sugar in a circular pattern, and place a maraschino cherry in the center of each pineapple ring. You can also add extra cherries in between if you’d like.
- Set the pan aside while you prepare the cake batter.
2. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the pineapple juice and milk, starting and ending with the flour mixture. Mix until just combined.
3. Assemble and Bake the Cake:
- Carefully pour the cake batter over the pineapple topping in the prepared pan. Spread the batter evenly over the fruit.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Invert the Cake:
- Once the cake is done, remove it from the oven and let it cool in the pan for about 5 minutes.
- Run a knife around the edge of the cake to loosen it from the pan. Place a serving plate or platter over the cake pan and carefully invert the pan onto the plate.
- Gently lift the cake pan off, and let the pineapple topping settle onto the cake.
5. Serve and Enjoy:
- Let the cake cool for a few minutes before slicing and serving.
- You can serve it as-is, or with a scoop of vanilla ice cream or whipped cream on top for extra indulgence!
Tips:
- For extra flavor, you can add a splash of rum to the topping mixture for a tropical twist.
- If you don’t have a 9-inch round cake pan, an 8-inch pan will work as well, but you may need to adjust the baking time slightly.
- You can also use other fruits, such as peaches or cherries, instead of pineapple if you want to try a different variation.
This Pineapple Upside-Down Cake is always a hit, with its perfect balance of sweetness and rich caramelized pineapple! Enjoy this nostalgic treat!