Pineapple Upside-Down Cake
Classic pineapple upside-down cake with caramelized fruit and a moist vanilla sponge.
20 mins
Prep Time
40 mins
Cook Time
8
Servings
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices (reserve juice)
- 10-12 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup reserved pineapple juice
- 1/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Melt 1/2 cup butter in a 9-inch round cake pan by placing it in the oven as it preheats.
Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on top, placing cherries in the centers and gaps.
In a bowl, whisk flour, baking powder, and salt. In another bowl, beat granulated sugar, pineapple juice, milk, egg, and vanilla until smooth.
Gradually mix dry ingredients into wet ingredients until just combined. Pour batter evenly over pineapple arrangement.
Bake for 40-45 minutes until golden and a toothpick comes out clean. Let cool 10 minutes in pan.
Run a knife around edges, place serving plate over pan, and carefully invert. Lift pan slowly to reveal caramelized topping.
Chef's Tips
- Fresh Pineapple: For best results, use fresh pineapple slices (about 1/2 inch thick) instead of canned.
- Even Caramelization: Make sure butter and sugar are evenly distributed before adding fruit to prevent uneven browning.
- Pan Prep: Use a light-colored metal pan for even baking - dark pans may cause over-browning.
- Storage: Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Serving Tip: Warm slices slightly before serving and top with whipped cream or vanilla ice cream.
- Alternative Fruits: Try using peach halves or apple slices for different flavor variations.
