Here’s a classic Pineapple Upside-Down Cake recipe for you—moist, buttery, and full of caramelized pineapple flavor:
🍍 Pineapple Upside-Down Cake
Ingredients:
Topping:
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¼ cup (½ stick) unsalted butter, melted
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½ cup packed light brown sugar
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7–8 pineapple rings (canned, drained, juice reserved)
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Maraschino cherries (optional, for center of pineapple rings)
Cake Batter:
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1 ½ cups all-purpose flour
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2 tsp baking powder
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¼ tsp salt
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½ cup (1 stick) unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup milk (or use pineapple juice for extra flavor)
Instructions:
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Prepare the topping:
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Pour melted butter into a 9-inch round cake pan.
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Sprinkle brown sugar evenly over the butter.
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Arrange pineapple rings on top of the sugar-butter mixture. Place a cherry in the center of each ring, if desired.
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Make the batter:
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In a medium bowl, whisk flour, baking powder, and salt.
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In a large mixing bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla.
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Add dry ingredients alternately with milk (or pineapple juice), mixing until just combined.
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Assemble & bake:
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Carefully spread batter evenly over the pineapple in the pan.
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Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Flip the cake:
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Let the cake cool in the pan for about 5 minutes.
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Run a knife around the edges, then carefully invert onto a serving plate.
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Serve:
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Allow to cool slightly before slicing. Best served warm with whipped cream or vanilla ice cream!
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👉 Would you like me to also give you a quick no-bake version using crushed pineapple and a boxed cake mix, or do you prefer the from-scratch style?