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Pineapple Upside-Down Cake: The 10-Minute Fix

Pineapple Upside-Down Cake
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Create a classic Pineapple Upside-Down Cake with a moist yellow cake and a beautiful caramelized pineapple topping. This recipe is foolproof and guaranteed to impress.

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
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 (20 ounce) can pineapple rings in juice, drained (reserve juice)
  • 1/4 cup reserved pineapple juice
  • 1/2 cup packed light brown sugar
  • Maraschino cherries, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large 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, melt the butter over low heat or in the oven. Sprinkle the brown sugar evenly over the melted butter.
  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 of the cake 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 best creaming results.
  • 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/