Here’s a classic Pineapple Upside-Down Cake recipe that’s moist, sweet, and visually stunning:
Ingredients
For the topping:
- 1/4 cup (60 g) unsalted butter
- 1/2 cup (100 g) brown sugar, packed
- 1 can (20 oz / 565 g) pineapple slices (or fresh pineapple)
- Maraschino cherries (optional, 8–10 for decoration)
For the cake batter:
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) milk
Instructions
- Preheat oven:
Preheat oven to 350°F (175°C). - Prepare the topping:
- Melt 1/4 cup butter in a 9-inch round cake pan.
- Sprinkle brown sugar evenly over the melted butter.
- Arrange pineapple slices over the sugar. If desired, place a cherry in the center of each pineapple ring.
- Make the batter:
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter until smooth, then add eggs one at a time, mixing well. Stir in vanilla.
- Gradually add dry ingredients, alternating with milk, beginning and ending with flour. Mix until just combined.
- Assemble the cake:
- Pour batter gently over the pineapple and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert:
- Let the cake cool in the pan for 5–10 minutes.
- Run a knife around the edges to loosen, then invert carefully onto a serving plate.
- Serve:
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
💡 Tips:
- Use juicy pineapple; drain canned pineapple lightly to prevent sogginess, but don’t dry completely.
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- The cake can be baked in a square pan if preferred—just adjust baking time slightly.
If you want, I can also give a quick mini version baked in a muffin tin—perfect for single servings and easy gifting.
Do you want me to do that?
