Pineapple Upside-Down Cake
This delightful Pineapple Upside-Down Cake features a caramelized pineapple topping over a moist and fluffy cake, creating a nostalgic and flavorful dessert for any occasion.
Ingredients
For the Topping
- 0.5 cups Unsalted butter Melted
- 1 cups Brown sugar Packed
- 1 cups Pineapple slices Fresh or canned
- 10 pieces Maraschino cherries One for each pineapple slice
For the Cake Batter
- 1.5 cups All-purpose flour
- 1 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Milk Whole milk recommended
- 2 large Eggs
- 2 teaspoons Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Melt half a cup of unsalted butter in a 9-inch round cake pan and pour it evenly across the bottom.
- Sprinkle one cup of brown sugar over the melted butter.
- Arrange pineapple slices over the brown sugar mixture and add a maraschino cherry in the center of each slice.
Batter Mixing
- In a mixing bowl, combine 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
- In another bowl, whisk together 0.5 cups of milk, 2 large eggs, and 2 teaspoons of vanilla extract.
- Gradually pour the wet ingredients into the dry mixture and stir until just combined.
Baking
- Pour the batter evenly over the arranged pineapple.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a few minutes, then invert it onto a serving plate.
Notes
For best results, use fresh pineapple for a more vibrant flavor. Avoid overmixing the batter for a fluffy texture and consider adding spices like cinnamon for extra warmth.