Pineapple Upside Down Cake
A delightful and easy-to-make Pineapple Upside Down Cake featuring a buttery caramel topping and juicy pineapple rings, perfect for any occasion.
Ingredients
Topping ingredients
- 1/4 cup Butter Melted for the topping.
- 3/4 cup Brown sugar Light or dark both work.
- Pineapple rings Canned works great; save the juice.
- Maraschino cherries Optional for classic look.
Cake batter ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt Enhances sweetness.
- 1 cup Sugar
- 1/2 cup Butter Softened for the batter.
- 2 large Eggs
- 1 teaspoon Vanilla extract Adds flavor.
- 1/2 cup Milk Any type of milk is fine.
- 1/4 cup Pineapple juice From the canned pineapple.
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Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Melt 1/4 cup of butter and pour it into a 9-inch round cake pan.
- Sprinkle 3/4 cup of brown sugar evenly over the butter.
- Arrange the pineapple rings on top and place a cherry in the center of each ring if desired.
Mixing Ingredients
- In a bowl, mix together 1.5 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- In another bowl, cream together 1 cup of sugar and 1/2 cup of softened butter.
- Add 2 eggs and 1 teaspoon of vanilla, mixing until combined.
- Stir in 1/2 cup of milk and 1/4 cup of pineapple juice.
- Combine the dry ingredients into the wet mixture and stir until combined.
Baking
- Pour the batter over the pineapple layer in the pan.
- Bake for 40 to 50 minutes, checking for doneness around 40 minutes with a toothpick.
- Cool for 10 minutes in the pan before flipping onto a plate.
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Note
If the pineapple is very wet, dab it with a paper towel before arranging it in the pan. You can experiment with different fruits and spices for variations on this cake.