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Pineapple Upside Down Cake

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A nostalgic and delightful Pineapple Upside Down Cake featuring caramelized pineapple, buttery cake, and vibrant cherries.

Ingredients

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  • 1 cup brown sugar
  • 1/4 cup butter
  • 1 can (20 oz) pineapple slices
  • Maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a 9×13 inch baking dish, melt 1/4 cup butter until it’s bubbly. Sprinkle 1 cup of brown sugar evenly on top.
  3. Carefully lay out the pineapple slices over the brown sugar mixture. Place a maraschino cherry in the center of each slice.
  4. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
  5. In another bowl, whisk together 1/2 cup granulated sugar, 1/2 cup milk, 1/3 cup vegetable oil, 1 tsp vanilla extract, and the 2 eggs.
  6. Gradually add the dry mixture to the wet mixture, stirring gently until combined.
  7. Gently pour the batter over the pineapple arrangement in the baking dish.
  8. Place the baking dish in the oven and bake for 35-40 minutes.
  9. Once baked, let the cake cool in the pan for a few minutes before flipping it onto a wire rack.
  10. Slice your cake, serve it warm or at room temperature, and enjoy!

Notes

Serve the cake with vanilla ice cream or whipped cream for a delightful treat. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Nutrition

Find it online: https://doughgirlbylea.com/pineapple-upside-down-cake-10/

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