Ahhh yes 😍 — the classic retro dessert that’s sticky, sweet, and full of pineapple caramel goodness. Here’s a foolproof version:
Classic Pineapple Upside-Down Cake
Ingredients
Topping:
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- 1 can (20 oz) pineapple slices in juice, drained
- Maraschino cherries (optional, for center of pineapples)
Cake:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Instructions
1️⃣ Prepare the Pan
- Preheat oven to 350°F (175°C).
- In a 9-inch round cake pan, melt butter over low heat.
- Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices on top; place cherries in centers if desired.
2️⃣ Make the Cake Batter
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then vanilla.
- Alternately add flour mixture and milk, starting and ending with flour.
3️⃣ Assemble and Bake
- Pour batter gently over pineapple slices.
- Smooth top with spatula.
- Bake 35–45 minutes until a toothpick comes out clean.
4️⃣ Cool and Flip
- Let cake cool 5–10 minutes in pan.
- Run a knife around the edges, then invert onto serving plate.
- Let topping settle before slicing.
Tips for Perfection
- Use fresh pineapple juice: drain well but save juice for a glaze or add to batter.
- Caramel consistency: don’t burn brown sugar; low-medium heat is key.
- Slice carefully: warm cake cuts cleaner.
Optional Upgrades
- Sprinkle toasted coconut or chopped pecans on top before baking.
- Add rum extract to batter for tropical flair.
- Serve with vanilla ice cream for extra indulgence.
If you want, I can give a “moist, ultra-fluffy, extra caramelized version” that tastes like a bakery classic.
Do you want me to do that?