Pineapple Upside Down Cake

Here’s a classic Pineapple Upside-Down Cake recipe that’s rich, buttery, and loaded with caramelized pineapple flavor.

🍍 Pineapple Upside-Down Cake

🧁 Ingredients:

For the topping:

• 1/4 cup (60g) unsalted butter, melted

• 1/2 cup (100g) packed brown sugar

• 7–9 pineapple slices (canned or fresh)

• Maraschino cherries (optional, but classic!)

For the cake:

• 1 1/2 cups (190g) all-purpose flour

• 2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup (120ml) whole milk

• 1/4 cup (60ml) pineapple juice (from the canned pineapple if using)

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (not a springform, to prevent leakage).

2. Make the topping:

   • Pour melted butter into the bottom of the pan.

   • Sprinkle brown sugar evenly over the butter.

   • Arrange pineapple slices on top. Place cherries in the center of each ring if desired.

3. Make the batter:

   • In a bowl, whisk together flour, baking powder, and salt.

   • In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy (2–3 minutes).

   • Beat in the eggs one at a time, then mix in vanilla.

   • Add the dry ingredients in 2 additions, alternating with the milk and pineapple juice, beginning and ending with dry ingredients. Mix until just combined.

4. Assemble:

   • Pour the batter gently over the pineapple layer and smooth the top.

5. Bake:

   • Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

   • Let cool in the pan for about 10–15 minutes.

6. Invert and serve:

   • Run a knife around the edges. Place a serving plate over the cake and carefully flip it upside down. Let the pan sit for a few minutes before removing.

🍰 Tips:

• Serve warm or at room temp with whipped cream or vanilla ice cream.

• Store covered at room temperature for 1–2 days or in the fridge for up to 5 days.