Pineapple upside-down cake is a timeless dessert known for its caramelized pineapple topping and moist, buttery cake. This old-fashioned favorite is simple to make and delivers a delightful blend of sweet, tangy, and rich flavors. Whether for a family gathering, holiday treat, or special occasion, this cake is sure to impress. The golden brown sugar glaze, paired with juicy pineapple rings and cherries, creates an irresistible combination. Follow this step-by-step guide to create the perfect pineapple upside-down cake that will leave everyone asking for more.
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 7-9 pineapple slices (canned or fresh)
- 7-9 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice (reserved from canned pineapple)
Instructions:
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or a cast-iron skillet with butter.
- Make the Caramel Topping: In the prepared cake pan, melt 1/2 cup of butter over low heat. Sprinkle brown sugar evenly over the melted butter and let it dissolve slightly. Remove from heat.
- Arrange the Pineapple and Cherries: Place pineapple slices over the brown sugar mixture in a single layer. Add maraschino cherries in the center of each pineapple ring and in the gaps between slices for a decorative effect.
- Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. This step helps create a soft and tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract for added flavor.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the milk and pineapple juice. Start and end with the dry ingredients, mixing until just combined.
- Pour Batter Over Pineapple: Carefully spread the cake batter over the arranged pineapple slices, ensuring an even layer without disturbing the fruit.
- Bake the Cake: Place the pan in the preheated oven and bake 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 10-15 minutes. Run a knife along the edges to loosen the cake, then place a serving plate over the pan and quickly invert the cake onto the plate. Let it sit for a few moments before lifting the pan to reveal the caramelized pineapple topping.
- Serve and Enjoy: Slice and serve the cake warm or at room temperature. For an extra indulgent treat, top with a scoop of vanilla ice cream or a dollop of whipped cream.