Best Pineapple Upside Down Cake
A delightful and nostalgic dessert featuring caramelized pineapples and a fluffy cake, perfect for any occasion.
Ingredients
For the cake base
- ½ cup unsalted butter Melted
- 1 cup brown sugar Packed
- 1 can sliced pineapples With juice
- Maraschino cherries For garnishing
For the cake batter
- 1 cup all-purpose flour Can substitute for gluten-free flour
- 1 cup granulated sugar
- ½ cup milk Use almond or oat milk for dairy-free
- 2 large eggs Can substitute with flaxseed meal for vegan option
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
Instructions
Preparation
- Gather all your ingredients at room temperature for optimal mixing. Grease a round cake pan and preheat the oven to 350°F (175°C).
Cooking the Base
- Melt the unsalted butter in a small saucepan or microwave. Pour it into the prepared cake pan and sprinkle with brown sugar.
Arranging the Fruits
- Open the can of sliced pineapples, drain the juice (saving it for later), and arrange the pineapple slices on top of the brown sugar in the pan. Place Maraschino cherries in the center of each slice.
Mixing the Batter
- In a mixing bowl, combine flour, granulated sugar, milk, eggs, vanilla extract, baking powder, and salt. Mix until smooth.
Baking
- Pour the batter gently over the arranged fruits in the pan. Bake for 30-35 minutes, or until a toothpick comes out clean.
Cooling and Serving
- Allow the cake to cool for about 10 minutes. Run a knife around the edge and invert onto a serving plate. Serve warm or at room temperature, optionally with vanilla ice cream.
Notes
Store leftovers in an airtight container at room temperature for up to 2-3 days, or refrigerate to extend freshness. Reheat slices as needed.