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Pineapple Upside-Down Cake

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A nostalgic pineapple upside-down cake with caramelized pineapple and cherries, perfect for any gathering.

Ingredients

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  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 can (20 oz) pineapple slices, drained
  • Maraschino cherries
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, ensuring the butter covers all corners.
  2. Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until smooth. Pour into the bottom of the prepared pan.
  3. Arrange the pineapple slices over the brown sugar mixture and place a Maraschino cherry in the center of each slice.
  4. Whisk together the all-purpose flour, baking powder, and salt in a bowl.
  5. Beat together the granulated sugar and eggs until fluffy and pale.
  6. Add the flour mixture and milk to the egg mixture alternately. Mix gently until just combined.
  7. Pour the batter over the pineapple arrangement and bake for 35-40 minutes, or until a toothpick comes out clean.
  8. Cool the cake for 10 minutes before carefully inverting onto a serving plate.

Notes

Pair with whipped cream or vanilla ice cream for an extra treat. Leftovers can be refrigerated for up to a week.

Nutrition

Find it online: https://recypez.com/pineapple-upside-down-cake-2/

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