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Pineapple Upside-Down Cake
Ingredients:
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 7-8 pineapple rings (canned or fresh)
- Maraschino cherries (optional, for garnish)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (reserved from the can or freshly squeezed)
- 1/2 cup whole milk
Instructions:
- Prepare the Topping:
- Preheat the oven to 350°F (175°C).
- Pour the melted butter into a 9-inch round cake pan, spreading it evenly over the bottom.
- Sprinkle the brown sugar over the melted butter.
- Arrange the pineapple rings over the brown sugar, and place a maraschino cherry in the center of each ring if using.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the pineapple juice and milk, beginning and ending with the flour mixture. Mix just until combined.
- Assemble and Bake the Cake:
- Pour the batter over the pineapple rings in the cake pan, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Invert and Serve:
- Run a knife around the edges of the cake to loosen it from the pan.
- Place a serving plate over the cake pan and carefully invert the cake onto the plate.
- Let the cake sit for a minute before lifting off the pan.
- Serve the cake warm or at room temperature.
Enjoy your Pineapple Upside-Down Cake! If you need more recipes or any other assistance, feel free to ask.
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