Easy Pineapple Upside Down Cake
A classic, moist pineapple upside down cake featuring caramelized brown sugar, juicy pineapple slices, and a soft buttery crumb. This simple recipe delivers consistent, bakery-quality results using basic pantry ingredients.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- ¼ cup unsalted butter melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup brown sugar
- 6-8 pineapple slices
- 6-8 maraschino cherries
Instructions
- Preheat the oven to 180°C (350°F).
- Pour the melted butter into a 9-inch round cake pan. Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices in a single layer over the sugar, and place one cherry in the center of each pineapple slice.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the batter, alternating with the milk.
- Mix until a smooth batter forms.
- Pour the batter evenly over the arranged pineapple topping.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it rest for 10 minutes.
- Carefully invert the cake onto a serving plate and remove the pan.
Notes
Nutritional Information ( per serving)
- Calories: 320 kcal
- Carbohydrates: 45 g
- Fat: 14 g
- Protein: 4 g
