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Pineapple Upside-Down Cake

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A classic dessert featuring caramelized pineapple and cherries atop a moist vanilla cake.

Ingredients

Scale

For the Crust:

  • 1/4 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 6 pineapple rings (canned or fresh)
  • 6 maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Melt 1/4 cup butter in a 9-inch round cake pan. Sprinkle brown sugar evenly over melted butter.
  2. Arrange pineapple rings on top of the brown sugar mixture. Place a cherry in the center of each pineapple ring.
  3. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time to the butter mixture, then mix in vanilla. Alternate adding flour mixture and milk, beginning and ending with flour.
  5. Spread batter evenly over the pineapple layer in the cake pan. Bake for 30-35 minutes or until a toothpick comes out clean.
  6. Cool cake in pan for 5 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/pineapple-upside-down-cake-2/