Pineapple Upside Down Cake
A classic dessert with caramelized pineapple and a moist, buttery cake, perfect for any celebration or family gathering.
Ingredients
For the Topping
- 1/2 cup unsalted butter, plus more for greasing the pan Butter for moisture and richness
- 3/4 cup packed brown sugar Creates the caramel layer
- 1 can (20 ounces) sliced pineapples in juice, drained Provides convenience and flavor
- Maraschino cherries to taste for garnish Adds decorative touch and flavor
For the Cake
- 1 1/2 cups all-purpose flour Forms the structure of the cake
- 1 cup granulated sugar Adds sweetness
- 1 1/2 teaspoons baking powder Leavening agent
- 1/2 teaspoon salt Balances sweetness
- 1/2 cup milk Adds moisture
- 1/3 cup vegetable oil Creates softness
- 2 large eggs Binds ingredients
- 1 teaspoon vanilla extract Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.
- Sprinkle the brown sugar evenly across the bottom of the prepared pan, then pour melted butter over it.
- Arrange the pineapple slices over the brown sugar mixture, placing a cherry in the center of each slice.
- In a mixing bowl, combine flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until fully combined.
- Gradually fold the wet ingredients into the dry mixture, stirring until just combined.
- Pour the batter over the pineapple arrangement in the pan.
Baking
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes before inverting it onto a plate to reveal the pineapple topping.
- Cool slightly before serving.
Notes
For added flavor, consider using fresh pineapple, adding spices like cinnamon or nutmeg, or substituting gluten-free flour. Make sure to grease the pan well for easy removal.