Classic Moist Pineapple Upside Down Cake: A Truly Indulgent Treat
Indulge in a nostalgic dessert with this Classic Moist Pineapple Upside Down Cake, featuring caramelized pineapple and a buttery sponge.
Servings: 8 slices
Calories: 350kcal
Equipment
- 9-inch round cake pan
- mixing bowl
- Whisk
- Spatula
Ingredients
For the Topping
- 1/4 cup Unsalted Butter Melted
- Brown Sugar For caramel topping
- Pineapple Rings Fresh or canned
- Maraschino Cherries For garnish
For the Cake Batter
- 1/2 cup Unsalted Butter Softened
- Granulated Sugar
- 2 large Large Eggs Beaten until pale
- 1 cup All-Purpose Flour Gluten-free option available
- 1 tbsp Baking Powder For leavening
- 1/4 tsp Salt
- 1/2 cup Milk Whole milk recommended
- 1 tsp Vanilla Extract
Instructions
Preparing the Cake
- Preheat your oven to 350°F (175°C).
- Melt 1/4 cup of unsalted butter in a 9-inch round cake pan.
- Sprinkle brown sugar over the melted butter in the pan.
- Arrange the pineapple rings on top of the brown sugar mixture, adding maraschino cherries in the centers.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Cream together 1/2 cup of softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually combine the dry mixture alternately with the milk, starting and ending with the dry ingredients.
- Pour the batter over the arranged pineapple in the pan.
- Bake for about 45 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes before inverting onto a serving plate.
Notes
Serve warm with vanilla ice cream for an indulgent treat. The cake can be stored at room temperature for up to 2 days and in the fridge for up to 5 days.