This delightful Pineapple Upside-Down Cake brings together the sweet, caramelized pineapple with a moist, fluffy cake base. Using minimal ingredients, this recipe maximizes flavor and is simple enough for any home baker.
Ingredients
- 1 can (20 oz) sliced pineapple in juice
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
Begin by draining the pineapple slices, reserving the juice.
In a small saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the brown sugar until well combined. Pour this mixture into the bottom of the greased cake pan.
Arrange the pineapple slices on top of the brown sugar mixture in a circular pattern. You can place a maraschino cherry in the center of each slice for an extra touch of sweetness and color, if desired.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together until well blended.
In another bowl, beat the eggs and then add the milk, reserved pineapple juice, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Gently pour the batter over the arranged pineapple in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool for about 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate. Allow it to cool slightly before slicing.
Serve warm or at room temperature, and enjoy the beautiful presentation of this classic dessert!