About
Pineapple Upside Down Cake isn’t just called that because it’s baked upside down; it also turns your whole world around! The top is caramelized tender tropical fruit and the bottom is a golden moist cake soaked with fruit flavors. Buttery and beautiful, Pineapple Upside Down Cake flips the script on dessert!
Ingredients
- 3/4 cup unsalted butter, divided
- 1/2 cup brown sugar, light or dark, tightly packed
- 10 pineapple rings or slices, patted dry
- 10 maraschino cherries
- 3/4 cup white sugar
- 2 eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk, room temperature preferred
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Melt 1/4 cup of the butter.
Step 3 -Completely cover the bottom of a pie plate or cake pan with the melted butter, greasing the bottom.
Step 4 -Sprinkle the bottom of the pie plate or cake with the brown sugar.
Step 5 -Arrange the pineapple slices over the bottom of the pan. Arrange some halfway up the sides too as desired.
Step 6 -Fill the centers of each of the pineapple slices with the cherries.
Step 7 -In the bowl of a stand mixer or in a large bowl using a hand mixer, cream the remaining 1/2 cup of the butter and the white sugar in a bowl.
Step 8 -Beat one egg at a time into the butter mixture.
Step 9 -In a separate medium-sized bowl, whisk the flour, baking powder, and salt together.
Step 10 -Alternate adding the flour mixture and the milk to the wet ingredients, until just combined. Be careful not to overmix.
Step 11 -Pour the cake mix over the pineapples and cherries.
Step 12 -Bake for 30 minutes.
Step 13 -Take the cake out and loosely cover it with aluminum foil.
Step 14 -Bake until a knife comes out clean from the center, about 15 minutes.
Step 15 -Allow to cool for about 10 minutes before inverting.
Step 16 -Serve!
