Classic Pineapple Upside-Down Cake
This retro favorite bakes a tender vanilla cake on top of pineapple rings set in butter and brown sugar. When it is turned out, the fruit is coated in a glossy caramel and the cake soaks up the juices. Serve it warm with whipped cream or ice cream for an easy, cheerful dessert.
Preparation Steps
Heat the oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan that is at least 2 inches (5 cm) deep.
Pour the melted butter into the pan and tilt to cover the bottom. Sprinkle the brown sugar evenly over it.
Pat the pineapple slices dry and arrange them in a single layer on the sugar. Place a cherry in the center of each ring, if using.
Whisk the flour, sugar, baking powder and salt in a large bowl. Add the softened butter, milk, eggs and vanilla and beat on medium speed for about 2 minutes, until smooth.
Spoon the batter over the pineapple and spread it gently to the edges.
Bake for 35 to 40 minutes, until golden and a toothpick in the center comes out clean.
Cool in the pan for 10 minutes. Run a knife around the edge, set a serving plate upside down over the pan and flip them together. Lift off the pan, and replace any fruit that sticks.
Serve warm or at room temperature.
Tips & Variations
- Flip the cake after 10 minutes; if it cools too long the caramel hardens and sticks to the pan.
- Replace some of the milk with reserved pineapple juice for extra fruit flavor, or use fresh pineapple rings.
- Cover and refrigerate leftovers for up to 3 days; warm slices briefly in the microwave before serving.
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