Here’s a classic, moist, and buttery Upside-Down Cake — most commonly made with caramelized pineapple, but easily customizable with other fruits.
🍍 Pineapple Upside-Down Cake
🛒 Ingredients (Serves 8)
Topping
- ¼ cup (½ stick) butter
- ½ cup brown sugar
- 6–8 pineapple rings (canned or fresh)
- Maraschino cherries (optional)
Cake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
👩🍳 Instructions
1️⃣ Prepare the Topping
- Preheat oven to 350°F (175°C).
- Melt ¼ cup butter in a 9-inch round cake pan (or melt separately and pour in).
- Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple rings on top. Place cherries in the center of each ring if using.
2️⃣ Make the Batter
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla.
- Add dry ingredients alternately with milk, mixing until just combined.
3️⃣ Assemble & Bake
- Gently spread batter over the pineapple layer.
- Bake 35–45 minutes, until a toothpick inserted in the center comes out clean.
4️⃣ Flip the Cake
- Let cake cool in pan for 10–15 minutes.
- Run a knife around edges.
- Place serving plate over pan and carefully invert.
- Lift pan slowly to reveal the caramelized topping.
🔥 Tips & Variations
- Peach version: Substitute sliced peaches for pineapple.
- Cherry-only: Make a cherry upside-down cake with extra cherries.
- Spiced twist: Add cinnamon or nutmeg to the batter.
- Extra caramel: Add 1–2 tbsp pineapple juice to the brown sugar layer.
- Cast iron method: Bake in a skillet for a rustic presentation.
If you’d like, I can give you a super-moist bakery-style upside-down cake with a rich caramel glaze and ultra-soft crumb.
