Pineapple Upside-Down Cake is a classic retro cake that is rich, buttery and features caramelized pineapples. Serve with a scoop of ice cream or whipped cream.
Pineapple Upside-Down Cake
Ingredients
Topping
- 1/2 cup butter
- 1/2 cup light brown sugar
- 7 pineapple rings (either fresh or canned)
- 7 cherries (either maraschino or fresh, cut in half)
Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup pineapple juice
Instructions
- Preheat oven to 350. Grease or spray a 9-inch diameter round cake pan. Set aside.
- Melt the butter on the stove and add the sugar. Stir until golden brown and bubbly (about 4 minutes).
- Pour the sugar/butter mixture into the prepared pan and spread into an even layer. Let cool for 2 minutes.
- Arrange the pineapple rings on top of the sugar mixture. Begin with the centre ring and then arrange the remaining rings in a surrounding circle (if using fresh pineapple, trim to fit). Place a cherry in the centre of each ring.
- Sift flour, baking powder and salt. Set aside.
- With a mixer, cream softened butter and add sugar. Add eggs one at a time, scraping down the sides as you go. Add vanilla and beat for 5 minutes until smooth.
- Add ½ of the flour mixture followed by all of the pineapple juice, beating in between each. Add the remaining flour mixture and beat until smooth. Spoon evenly over the pineapple rings.
- Bake for 40 minutes until a toothpick comes out clean.
- Cool the cake for exactly 10 minutes. Run a knife around the edge. Then place a serving plate over the cake and carefully invert the plate and the pan at the same time. Slowly lift the pan. Serve with whipping cream or coconut ice cream.
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