Juicy Pineapple Upside-Down Cake
A delightful dessert featuring caramelized pineapple and a fluffy cake, perfect for any occasion.
Ingredients
For the cake base
- 1/2 cup unsalted butter, melted Use high-quality butter for a richer taste.
- 1 cup packed brown sugar Contributes deep caramel notes.
- 1 can (20 oz) sliced pineapples, drained Bringing juicy and sweet tropical flavors.
- 8 pieces maraschino cherries (optional) Adds a pop of color and sweetness.
For the cake
- 1 cup all-purpose flour Ground structure for the cake.
- 1 cup granulated sugar Balances the flavors.
- 1/2 cup milk Lends moisture and creaminess.
- 2 large eggs Provides richness and stability.
- 1 teaspoon vanilla extract Infuses warmth and aroma.
- 1 teaspoon baking powder Helps the cake rise to perfection.
- 1/2 teaspoon salt Enhances the flavor profile.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Melt the unsalted butter in a medium saucepan over medium heat. Stir in the brown sugar until blended and simmer for a minute.
- Pour the butter-sugar mixture into the bottom of a cake pan, spreading it evenly.
- Arrange the pineapple slices on top, and place maraschino cherries in the centers if using.
Mixing Ingredients
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and vanilla extract until fully combined.
- Combine the wet and dry ingredients, mixing until just combined.
Baking the Cake
- Pour the batter over the pineapples in the cake pan, spreading it gently.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
Notes
Serve warm with ice cream or as a centerpiece for gatherings. Consider toasting some coconut for topping.