Juicy Pineapple Upside-Down Cake
A delightful dessert featuring caramelized pineapple rings and maraschino cherries atop a moist cake. Perfect for any gathering!
Ingredients
For the topping
- 1/2 cup unsalted butter, melted Creates a rich base
- 1 cup packed brown sugar For a sweet caramelized layer
- 1 can (20 oz) sliced pineapples, drained Showcases juicy goodness
- 8 pieces maraschino cherries (optional) Adds a festive touch
For the cake
- 1 cup all-purpose flour Ensures a tender crumb
- 1 cup granulated sugar For sweetness
- 1/2 cup milk Provides moisture
- 2 large eggs Binds ingredients together
- 1 teaspoon vanilla extract Enhances flavor
- 1 teaspoon baking powder For rise
- 1/2 teaspoon salt Balances sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Melt the unsalted butter in a medium saucepan over medium heat. Stir in the brown sugar and cook until bubbly, about 1 minute. Pour this mixture into the bottom of a round cake pan.
- Arrange the pineapple slices over the brown sugar mixture in a circular pattern, adding maraschino cherries in the center of each pineapple ring.
Mixing the batter
- In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, eggs, vanilla extract, and any remaining melted butter.
- Combine the wet and dry ingredients, mixing until just combined. Pour the batter over the pineapple layer in the pan.
Baking
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for about 10 minutes before inverting onto a serving plate.
Notes
Serve warm with ice cream or whipped cream. Avoid overmixing the batter and always preheat the oven.