Ah, Pineapple Upside-Down Cake 🍍—a classic dessert that’s sweet, tangy, and perfect for any occasion. Here’s a simple, reliable recipe:
🍍 Pineapple Upside-Down Cake Recipe
Ingredients
For the topping:
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¼ cup butter (½ stick)
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½ cup brown sugar
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1 can pineapple slices (or fresh pineapple)
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Maraschino cherries (optional, for decoration)
For the cake batter:
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1½ cups all-purpose flour
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1 cup sugar
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2 tsp baking powder
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½ tsp salt
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½ cup milk
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½ cup unsalted butter, melted
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2 eggs
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1 tsp vanilla extract
Instructions
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Preheat oven: 350°F (175°C)
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Prepare the topping:
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Melt butter in a 9-inch round cake pan.
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Sprinkle brown sugar evenly over the butter.
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Arrange pineapple slices on top of the sugar. Place cherries in the center of each slice if desired.
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Make the batter:
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, beat eggs, sugar, milk, melted butter, and vanilla until smooth.
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Gently fold wet ingredients into dry ingredients until combined.
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Assemble:
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Pour batter over the pineapple slices in the pan. Smooth the top.
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Bake: 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and invert:
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Let the cake cool 5–10 minutes.
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Run a knife around the edges, then invert onto a plate.
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Tips & Variations
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Extra caramel: sprinkle a little extra brown sugar over the pineapple before adding the batter.
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Tropical twist: add shredded coconut or chopped macadamia nuts to the batter.
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Mini version: bake in muffins for single servings.
If you want, I can also give a healthier pineapple upside-down cake version with less sugar and no refined flour, that’s still super moist and delicious