Pineapple Upside Down Cake
This retro Pineapple Upside Down Cake is made with pantry staples and topped with cherry-filled pineapple rings.
Equipment
- Pie plate
- mixing bowls
Ingredients
Topping
- 0.25 cup salted butter melted
- 0.5 cup brown sugar light or dark (tightly packed)
- 10 pineapple slices patted dry
- maraschino cherries
Vanilla Cake
- 0.5 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk room temperature preferred
Instructions
Preparation
- Preheat oven to 350F (175C)
- Pour melted butter into pie plate, covering the bottom and greasing the sides.
- Sprinkle brown sugar over butter. Arrange pineapple slices, cutting them in half as needed.
- Place cherries in center of pineapple rings and set aside.
- Beat butter and sugar in a bowl until creamy.
- Add eggs one at a time, blending well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding flour and milk to the wet ingredients until just combined.
- Pour batter over the pineapple/cherry layer in the prepared pan.
- Bake for 30 minutes, then cover loosely with foil and bake for another 15 minutes.
- Allow to cool for 10-15 minutes before inverting onto serving platter.
- Let cool before serving, but it's best enjoyed warm.
Notes
Pineapple upside-down cake tastes best fresh and can be stored in an airtight container for up to three days.
Nutrition
Serving: 1sliceCalories: 433kcalCarbohydrates: 62gProtein: 5gFat: 19gSaturated Fat: 12gCholesterol: 88mgSodium: 253mgPotassium: 243mgFiber: 2gSugar: 43gVitamin A: 652IUVitamin C: 7mgCalcium: 87mgIron: 2mg
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