Few desserts rival the nostalgic charm of a Pineapple Upside-Down Cake. This treat combines a moist, buttery cake with a gorgeous topping of caramelized pineapple rings and cherries, creating a dessert that’s as beautiful as it is delicious. Perfect for holidays, birthdays, or just because, this cake will quickly become your new go-to favorite!
Ingredients
For the Topping:
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (100g) light brown sugar, packed
- 7-8 pineapple rings (fresh or canned, patted dry)
- 7-8 maraschino cherries
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk, room temperature
- 1/4 cup (60ml) pineapple juice
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
Instructions
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously.
2. Make the Topping:
Pour the melted butter into the bottom of the cake pan, ensuring it’s evenly spread. Sprinkle the brown sugar over the butter, then arrange the pineapple rings in a single layer. Place a cherry in the center of each pineapple ring.
3. Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and pineapple juice. Start and end with the dry ingredients, mixing until just combined.
4. Assemble the Cake:
Carefully pour the batter over the pineapple topping, spreading it evenly with a spatula.
5. Bake the Cake:
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Invert:
Allow the cake to cool in the pan for about 10 minutes. Run a knife along the edges to loosen the cake, then carefully invert it onto a serving plate. Let it cool completely before serving.
Tips for Success
- Ensure the pineapple and cherries are well-drained to avoid a soggy topping.
- Use fresh pineapple for a more vibrant flavor, though canned works just as well for convenience.
- For extra flavor, add a pinch of cinnamon or nutmeg to the brown sugar topping.
This Heavenly Pineapple Upside-Down Cake is as stunning as it is scrumptious. With its caramelized fruit topping and tender cake, it’s guaranteed to be a hit at any table. Bake it today, and let this classic become your new dessert obsession!
Heavenly Pineapple Upside-Down Cake – Your New Go-To Dessert!
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
Ingredients
- For the Topping:
- 1/4 cup 60g unsalted butter, melted
- 1/2 cup 100g light brown sugar, packed
- 7-8 pineapple rings fresh or canned, patted dry
- 7-8 maraschino cherries
- For the Cake:
- 1 1/2 cups 190g all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 115g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup 120ml whole milk, room temperature
- 1/4 cup 60ml pineapple juice
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously.
- Make the Topping:
- Pour the melted butter into the bottom of the cake pan, ensuring it’s evenly spread. Sprinkle the brown sugar over the butter, then arrange the pineapple rings in a single layer. Place a cherry in the center of each pineapple ring.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and pineapple juice. Start and end with the dry ingredients, mixing until just combined.
- Assemble the Cake:
- Carefully pour the batter over the pineapple topping, spreading it evenly with a spatula.
- Bake the Cake:
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert:
- Allow the cake to cool in the pan for about 10 minutes. Run a knife along the edges to loosen the cake, then carefully invert it onto a serving plate. Let it cool completely before serving.
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