🍍 Classic Pineapple Upside-Down Cake
🧂 Ingredients:
For the topping:
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1/4 cup (60g) unsalted butter
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1/2 cup (100g) packed brown sugar
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Pineapple slices (canned or fresh)
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Maraschino cherries (optional but traditional)
For the cake batter:
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1 1/2 cups (190g) all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup (115g) unsalted butter, softened
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3/4 cup (150g) sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (120ml) milk or buttermilk
🥣 Instructions:
1. Preheat oven:
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Set to 350°F / 175°C.
2. Make the topping:
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Melt butter in a 9-inch round cake pan (or in a saucepan, then pour into the pan).
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Sprinkle brown sugar evenly over the melted butter.
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Arrange pineapple slices and place a cherry in the center of each ring.
3. Make the cake batter:
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then vanilla.
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Mix in dry ingredients alternately with milk until just combined.
4. Assemble:
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Gently spoon batter over the pineapple layer and smooth the top.
5. Bake:
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Bake for 40–45 minutes, or until a toothpick comes out clean.
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Let cool in the pan for 5–10 minutes.
6. Invert:
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Run a knife around the edge. Place a plate over the cake and carefully flip it upside down.
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Let sit for a few seconds so the topping releases cleanly.
🍽️ Tips & Variations:
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Use peaches, apples, or bananas in place of pineapple for a fun twist.
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Add a touch of cinnamon or rum to the topping for extra depth.
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Great served warm with whipped cream or vanilla ice cream.
Want a mini upside-down cupcake version, vegan adaptation, or a gluten-free recipe next?