Description
This classic Pineapple Upside-Down Cake is a nostalgic, caramel-topped dessert that’s moist, sweet, and full of flavor. Perfect for family gatherings or a cozy tea time, this cake is simple to make and always brings smiles.
Ingredients
Scale
- 1/4 cup unsalted butter (topping)
- 1/2 cup packed brown sugar
- 8 pineapple slices, drained
- Maraschino cherries (optional)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- Melt 1/4 cup butter with brown sugar; pour into pan.
- Arrange pineapple slices on top; add cherries if desired.
- Whisk flour, baking powder, and salt; set aside.
- Cream 1/2 cup butter with sugar, beat in eggs and vanilla.
- Alternate adding dry ingredients and milk to the batter; mix gently.
- Pour batter over pineapple and spread evenly.
- Bake 35–40 min; cool 5 min.
- Invert onto serving plate; enjoy warm.
Notes
Use canned pineapple for best caramelization. Softened butter ensures a tender cake. Store leftovers covered in the fridge; reheat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg