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Pineapple Upside Down Cake

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A nostalgic cake featuring caramelized pineapple and a moist vanilla cake, perfect for any celebration.

Ingredients

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  • 1/4 cup butter
  • 1 cup brown sugar
  • 1 can (20 oz) sliced pineapple, drained
  • Maraschino cherries (optional)
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan generously to prevent sticking.
  2. Melt 1/4 cup butter in the prepared pan and sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices on top, and place a Maraschino cherry in the center of each pineapple slice if desired.
  3. Beat together the remaining 1/2 cup softened butter and granulated sugar until fluffy.
  4. Add in the eggs, milk, and vanilla extract to the creamed mixture. Mix well until combined.
  5. Combine the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
  6. Pour the batter over the arranged pineapples in the prepared pan, smoothing it out with a spatula.
  7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool for a few minutes, then carefully invert it onto a serving plate.
  9. Serve warm or at room temperature, optionally with whipped cream.

Notes

Ensure all ingredients are at room temperature for the best results. You may substitute fresh pineapple for canned for a fresh taste.

Nutrition

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