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Pineapple Upside Down Cake

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Pineapple Upside Down Cake is a classic dessert featuring caramelized pineapple rings and maraschino cherries baked beneath a moist vanilla cake, then inverted for a stunning and delicious presentation.

Ingredients

  • 1/4 cup unsalted butter, melted
  • 1/2 cup light brown sugar
  • 7–8 canned pineapple slices (or fresh, thinly sliced)
  • 7–8 maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Pour melted butter into the bottom of a 9-inch round cake pan or cast iron skillet.
  3. Sprinkle brown sugar evenly over the butter.
  4. Arrange pineapple slices on top of the sugar, placing a maraschino cherry in the center of each ring.
  5. In a medium bowl, whisk together flour, baking powder, and salt.
  6. In a large bowl, beat together sugar and eggs until light and fluffy. Stir in milk and vanilla extract.
  7. Gradually mix dry ingredients into the wet mixture until smooth.
  8. Pour the batter over the pineapple layer, spreading it evenly.
  9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cool for 10 minutes, then carefully invert the cake onto a serving plate while still warm.
  11. Serve warm or at room temperature.

Notes

Use fresh pineapple for a more natural flavor—just slice thinly and core.Lightly grease the pan sides to prevent sticking.For a spiced twist, add 1/2 tsp cinnamon or nutmeg to the batter.Make it dairy-free by using plant-based butter and milk alternatives.To make mini cakes, use a muffin tin with small pineapple pieces and reduce baking time.

Nutrition

Find it online: https://cookibly.com/pineapple-upside-down-cake/