Classic Pineapple Upside Down Cake
A delightful and nostalgic dessert featuring caramelized pineapple on top of a moist vanilla cake, perfect for any occasion.
Ingredients
For the caramel and fruit layer
- ½ cup unsalted butter Provides richness and moisture
- 1 cup brown sugar Infuses cake with complex sweetness and caramelization
- 1 can (20 oz) sliced pineapple in juice, drained Adds moisture and fruity flavor
- Maraschino cherries optional Maraschino cherries For added color and sweetness
For the cake batter
- 1 cup granulated sugar Sweetens the batter
- 1 teaspoon vanilla extract Flavor enhancer
- 2 large eggs Provide structure and stability
- 1 ½ cups all-purpose flour Body and texture of the cake
- 2 teaspoons baking powder Leavening agent for rise
- ½ teaspoon salt Enhances flavor
- ½ cup milk Adds creaminess and moisture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter.
- Drain the pineapple slices, reserving the juice. Melt ½ cup of unsalted butter in a medium skillet over medium heat and add 1 cup of brown sugar, stirring until bubbly.
- Pour the caramel mixture into the prepared cake pan.
- Arrange the pineapple slices on top of the caramel and place a maraschino cherry in the center of each slice, if desired.
- In a mixing bowl, beat together 1 cup granulated sugar, 1 teaspoon vanilla extract, and 2 large eggs until light and fluffy.
- In another bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gradually add this dry mixture to the egg mixture, alternating with reserved pineapple juice and ½ cup milk until smooth.
- Pour the batter over the arranged pineapples in the pan and spread evenly.
Baking
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Allow to cool for 10 minutes before inverting onto a serving plate.
- Serve warm.
Notes
For best results, use fresh pineapple instead of canned. Consider grilling the pineapple slices for enhanced sweetness and flavor. Store leftovers in an airtight container at room temperature for up to three days.