Ingredients:
For the Topping:
1/4 cup (60g) unsalted butter, melted
1/2 cup (100g) packed brown sugar
1 can (20 oz) pineapple rings, drained (reserve juice)
Maraschino cherries (optional, for garnish)
For the Cake:
1 1/2 cups (190g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (120ml) milk (you can use pineapple juice for extra flavor)
Instructions:
For the Topping:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
Prepare the topping: In a small bowl, melt the butter and stir in the brown sugar until well combined. Pour this mixture into the bottom of the prepared cake pan.
Arrange the pineapple: Arrange the pineapple rings on top of the sugar mixture in a circular pattern. You can place a maraschino cherry in the center of each pineapple ring if desired.
For the Cake:
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add dry ingredients alternately with milk: Gradually add the dry ingredients in three parts, alternating with the milk (or pineapple juice) in two parts. Start and end with the dry ingredients. Mix until just combined.
Pour batter into pan: Gently pour the cake batter over the pineapple topping in the cake pan, spreading it evenly.
Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and flip: Allow the cake to cool for about 5 minutes in the pan. Then, run a knife around the edges to loosen the cake. Place a plate or serving platter over the pan and carefully flip the cake over. Gently lift the pan off, revealing the beautiful pineapple topping.
Tips:
If you like extra caramelized pineapple, you can add a bit of additional brown sugar to the topping.
The cake is best served warm or at room temperature.
You can substitute the maraschino cherries with other fruit like raspberries or strawberries for a different flavor twist.
Enjoy your Pineapple Upside Down Cake!
