Pineapple Upside-Down Cake
A classic, buttery, and caramelized pineapple upside-down cake that's moist and delicious.
Equipment
- 9-inch cake pan
- Mixing bowls
Ingredients
Topping
- 1/4 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 7 slices pineapple rings canned or fresh
- 7 maraschino cherries optional
Cake Batter
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pineapple juice from canned pineapple
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Pour melted butter into the cake pan and sprinkle with brown sugar.
- Arrange pineapple rings and cherries on top.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs and vanilla extract.
- Alternate adding dry ingredients and pineapple juice with milk. Mix until smooth.
- Pour batter over pineapple layer and bake for 45 minutes.
- Cool for 10 minutes, then invert onto a plate. Serve warm.
Notes
For extra flavor, add a pinch of cinnamon to the brown sugar topping.