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Pineapple Upside Down Cake

A delightful mix of caramelized pineapple and a fluffy cake base, perfect for family gatherings and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1/4 cup unsalted butter Melted
  • 1/2 cup packed brown sugar
  • 1 can sliced pineapple (in juice or light syrup) Drained
  • 1 piece Maraschino cherries One for each pineapple slice
For the Cake
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter Softened
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 large egg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Melt the 1/4 cup of unsalted butter in a 9-inch round cake pan.
  3. Sprinkle the brown sugar evenly over the melted butter.
  4. Arrange the drained pineapple slices over the brown sugar mixture and slip a maraschino cherry in the center of each pineapple slice.
Cake Batter
  1. Cream together the softened 1/2 cup butter and 1 cup granulated sugar until fluffy.
  2. Add the egg, milk, and vanilla extract. Stir until well combined.
  3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
Baking
  1. Pour the batter evenly over the pineapple topping and smooth it out gently.
  2. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Finishing Touch
  1. Let the cake cool for about 10 minutes, then carefully flip it onto a serving plate.
  2. Slice and serve, enjoying the beautiful presentation.

Notes

For added texture, consider adding crushed nuts or coconut in the batter. Store leftovers in an airtight container in the fridge.