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Pineapple Upside-Down Cake: 1 Perfect Rescue

Pineapple Upside-Down Cake
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A classic pineapple upside-down cake recipe for a moist yellow cake baked over caramelized pineapple and cherries, inverted for a beautiful fruit topping.

Ingredients

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  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 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
  • 1 can (20 ounces) pineapple rings in juice, drained (reserve juice)
  • 1/4 cup packed brown sugar
  • 8 maraschino cherries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. In the prepared cake pan, spread the brown sugar evenly over the bottom.
  7. Arrange the pineapple rings over the brown sugar. Place a maraschino cherry in the center of each pineapple ring.
  8. Pour the cake batter evenly over the pineapple and cherries.
  9. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
  11. Serve warm.

Notes

  • Ensure your butter is softened for easy creaming.
  • Do not overmix the cake batter.
  • Allow the cake to cool slightly before inverting to prevent it from breaking.

Nutrition

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