Pineapple Upside Down Cake
Pineapple Upside Down Cake is a classic retro cake recipe. Sweet pineapple rings in a buttery brown sugar topping are baked with a delicious white cake. An easy dessert recipe to make.
Ingredients:
For the topping
- 1/4 cup unsalted butter melted
- 1/3 cup packed brown sugar
- 7 slices pineapple cored, can be canned or fresh
- 20 maraschino cherries
For the cake
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter melted
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup pineapple juice you can drain it from the can of pineapple
- 2 teaspoons vanilla extract
- cooking spray
Instructions:
- Preheat oven to 350 degrees F. Coat a 9″ x 2″ cake pan with cooking spray.
- For the topping: pour the 1/4 cup of melted butter into the cake pan. Sprinkle 1/3 cup of brown sugar over the top.
- Top with pineapple slices and arrange the cherries between and inside of the pineapple slices.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- Place the 1/2 cup melted butter, 3/4 cup brown sugar and 1/4 cup granulated sugar in a bowl. Whisk to combine. Add the egg, buttermilk, pineapple juice, and vanilla extract. Stir until just combined. S⇆lowly mix in dry ingredients until smooth.
- Spoon the batter into the pan on top of the pineapple and cherries. The batter should not be overflowing from the pan.
- If you aren’t using a 9×2 inch pan you’ll have extra cake batter, which you can bake on the side in a greased loaf pan.
- Bake the cake for 40-45 minutes. Check about 30 minutes into the bake time; if it looks like the top of the cake is getting too dark you can cover it with foil.
- Cool the cake in the pan for 10 minutes.
- Invert the cake and cool for another 20 minutes. Cut into slices and serve.
ENJOY!!