Golden Pineapple Upside Down Cake
A classic Pineapple Upside Down Cake with a perfectly caramelized topping and moist cake base.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup milk
Topping Ingredients
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 can 20 oz pineapple rings, drained
- 8 maraschino cherries
Instructions
Preparation
- Melt the butter in a small saucepan over low heat. Stir in the brown sugar until dissolved. Pour the mixture into the bottom of a greased 9-inch round cake pan. Arrange the pineapple rings over the sugar mixture and place a cherry in the center of each ring.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Pour the cake batter over the pineapple topping, spreading it evenly. Bake in the preheated oven at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a serving plate.
Serving
- Serve warm slices with a scoop of vanilla ice cream for a delightful dessert experience.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or warm before serving for the best flavor.
Notes
Pro Tips: Ensure even caramelization by spreading the sugar and butter mixture uniformly. Avoid overbaking to maintain a moist texture.
Ingredient Substitutions: Substitute fresh pineapple for canned if desired, adjusting sugar to taste.
How to Serve: Pair with vanilla ice cream or whipped cream.
Storage & Freshness: Store in an airtight container, refrigerating for up to 3 days.
Make-Ahead Tips: Prepare the topping in advance and keep refrigerated until ready to bake.
Ingredient Substitutions: Substitute fresh pineapple for canned if desired, adjusting sugar to taste.
How to Serve: Pair with vanilla ice cream or whipped cream.
Storage & Freshness: Store in an airtight container, refrigerating for up to 3 days.
Make-Ahead Tips: Prepare the topping in advance and keep refrigerated until ready to bake.