Pineapple Upside-Down Cake
A nostalgic pineapple upside-down cake that combines sweet pineapple and caramelized brown sugar, perfect for gatherings or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can (20 oz) sliced pineapple, drained
- Maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 3 eggs
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the unsalted butter in a round cake pan and mix in the brown sugar.
- Arrange the drained pineapple slices and maraschino cherries on top of the butter-sugar mixture.
- Combine the flour, baking powder, and salt in a separate bowl.
- Cream together the granulated sugar and eggs until light and fluffy.
- Add the milk and vanilla extract to the egg mixture.
- Combine the dry ingredients with the wet mixture, stirring until well combined.
- Pour the batter over the pineapple layer in the pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before inverting onto a serving plate.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Find it online: https://tashirecipez.com/pineapple-upside-down-cake-recipe/