The beauty of a Pineapple Upside Down Cake lies in its simplicity and nostalgia. As the buttery brown sugar caramelizes, it creates a golden, sticky layer that perfectly complements the tangy sweetness of the pineapples.
Ingredients:
For the topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 6-8 pineapple rings (canned or fresh)
- Maraschino cherries (optional)
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2/3 cup milk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Prepare the topping: Pour melted butter into the pan, then evenly sprinkle the brown sugar over the butter. Arrange pineapple rings over the sugar and place a cherry in the center of each ring if using.
- Make the cake batter: In a large bowl, cream the butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, and salt.
- Finish the batter: Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined.
- Assemble: Pour the cake batter evenly over the arranged pineapple rings.
- Bake: Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert onto a serving plate.
