Classic Pineapple Upside Down Cake

Indulge in the delightful flavors of a classic Pineapple Upside Down Cake with this easy recipe! Perfectly moist and beautifully fruity, this cake is sure to impress at any gathering. Discover essential tips on ingredient selection, mixing, and baking techniques to achieve that perfect texture. Ready to whip up this delicious dessert? Click to explore the full recipe and elevate your baking skills today!

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Ingredients

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1 can (20 oz) pineapple slices in juice, drained (reserve juice)

Maraschino cherries (optional)

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup milk (use reserved pineapple juice to replace half if desired)

2 large eggs

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C).

Prepare Pan: In a 9-inch round cake pan, pour the melted butter, tilting the pan to evenly coat the bottom. Sprinkle the brown sugar evenly over the butter.

Arrange Pineapple: Place the pineapple slices in a single layer over the brown sugar mixture. You can place a maraschino cherry in the center of each pineapple slice if desired.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Combine Wet Ingredients: In another bowl, beat together the eggs, milk (or reserved pineapple juice), and vanilla extract until frothy.

Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix; a few lumps are perfectly fine.

Pour Batter: Carefully pour the batter over the arranged pineapple in the cake pan, using a spatula to spread it evenly.

Bake: Place the cake in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.

Invert Cake: Carefully run a knife around the edges of the pan, then place a serving plate over the cake. Flip the pan to invert the cake onto the plate, allowing the pineapple topping to be on top.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10

- Presentation Tips: Serve slices of the cake warm, optionally garnished with whipped cream and a sprig of fresh mint for a vibrant touch. You can also serve it with a scoop of vanilla ice cream for an extra indulgence!