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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
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Pineapple Upside-Down Cake is a beloved vintage dessert known for its caramelized pineapple rings, cherries, and buttery brown sugar topping. Originating in early 20th-century American baking, this timeless cake offers a perfect balance of sweet and tangy flavors with a beautiful presentation that steals the spotlight at any gathering. Each bite combines moist vanilla cake with caramelized fruit — a nostalgic taste of home-baked comfort and elegance.

Ingredients

For the Caramelized Topping:

  • ¼ cup (60g) unsalted butter

  • ¾ cup (150g) packed brown sugar

  • 7–8 pineapple rings (fresh or canned)

  • 7–8 maraschino cherries

For the Cake Batter:

  • 1 ½ cups (190g) all-purpose flour

  • 1 ½ tsp baking powder

  • ¼ tsp salt

  • ½ cup (115g) unsalted butter, softened

  • 1 cup (200g) granulated sugar

  • 2 large eggs, room temperature

  • 1 tsp vanilla extract

  • ½ cup (120ml) milk

Instructions

Step 1: Prepare the Caramelized Topping

  1. Preheat oven to 350°F (175°C).

  2. In a saucepan, melt butter and brown sugar over medium heat until dissolved and golden-brown. Stir gently to prevent burning.

  3. Pour the caramel mixture into a 10-inch round or cast-iron pan.

  4. Arrange pineapple rings evenly over the caramel, placing a maraschino cherry in the center of each ring.

Step 2: Make the Cake Batter

  1. In a large bowl, cream softened butter and sugar until light and fluffy.

  2. Add eggs one at a time, beating after each addition. Mix in vanilla extract.

  3. In another bowl, whisk flour, baking powder, and salt.

  4. Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.

  5. Pour the batter evenly over the pineapple layer and smooth the top.

Step 3: Bake and Flip

  1. Bake in the center of the oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

  2. Let the cake cool in the pan for 10–15 minutes.

  3. Run a knife around the edges to loosen.

  4. Place a serving plate on top, invert the cake, and lift off the pan carefully.

  5. Let cool slightly before serving warm or at room temperature.

Notes

  • For Even Caramelization: Keep the heat steady while melting butter and sugar to prevent burning.

  • Pineapple Choice: Canned pineapple rings are easiest and ensure uniform sweetness; fresh pineapple gives a tangier flavor.

  • Serving Suggestion: Top warm slices with vanilla ice cream or whipped cream for a classic pairing.

  • Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

  • Make Ahead: Bake the day before and let the flavors develop overnight for a richer taste.

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