Pineapple Upside-Down Cake
A classic dessert, pineapple upside-down cake features caramelized pineapple slices baked at the bottom of the pan, creating a stunning presentation when flipped. This nostalgic recipe pairs perfectly with tea or coffee and is loved by all ages.
Equipment
- Cake Pan
- Mixing Bowl
- Whisk
Ingredients
Topping
- 1/2 cup unsalted butter melted
- 3/4 cup brown sugar packed
- 7 slices pineapple rings drained
- 7 maraschino cherries
Cake Batter
- 1 and 1/2 cups all-purpose flour sifted
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup pineapple juice
Instructions
- Preheat oven to 350°F (175°C). Grease a cake pan.
- Melt butter and brown sugar in the cake pan over low heat. Arrange pineapple rings and cherries on top.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Mix dry ingredients and pineapple juice into the batter, alternating.
- Pour batter over pineapple rings. Bake for 30–40 minutes.
- Cool for 10 minutes, then invert onto a plate to serve.
Notes
For extra flavor, use fresh pineapple and real cherries.