Pineapple Upside-Down Cake
Ingredients:
For the topping:
1/4 cup unsalted butter, melted
1/2 cup packed light brown sugar
7–9 canned pineapple slices
Maraschino cherries
For the cake batter:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup pineapple juice (reserved from can)
Directions:
Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan and sprinkle brown sugar evenly over it.
Arrange pineapple rings on top of the sugar layer. Place a maraschino cherry in the center of each ring. Set aside.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
In another bowl, whisk flour, baking powder, and salt.
Add dry ingredients to the wet mixture, alternating with milk and pineapple juice. Mix until just combined.
Carefully pour batter over the pineapple layer and smooth the top.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes, then invert onto a plate while still warm.
Prep Time: 15 minutes | Bake Time: 45 minutes | Total Time: 1 hour
Kcal: 295 kcal per slice | Servings: 10 slices
Tips:
Use parchment paper on the bottom for easy flipping.
Cool the cake only briefly before inverting to avoid sticking.
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