Pineapple Upside-Down Cake
Introduction
Pineapple Upside‑Down Cake is a classic dessert loved for its beautiful caramelized fruit topping and soft buttery cake.
The cake is baked with pineapple slices and cherries at the bottom of the pan, then flipped after baking so the fruit becomes a glossy golden topping. The result is a moist, sweet, slightly tangy cake that looks impressive but is actually very simple to make.This dessert is popular at family gatherings, celebrations, and holidays because of its bright tropical flavor and attractive presentation.
Ingredients
For the Topping½ cup butter (melted)1 cup brown sugar8–10 pineapple rings (canned or fresh)10–15 maraschino cherriesFor the Cake Batter1 ½ cups all-purpose flour1 cup granulated sugar½ cup unsalted butter (softened)2 eggs½ cup milk1 tsp vanilla extract1 ½ tsp baking powder¼ tsp salt
Instructions
Step 1 – Prepare the PanPreheat oven to 350°F (175°C).Pour melted butter into a baking pan.Sprinkle brown sugar evenly over the butter.
Step 2 – Arrange the FruitPlace pineapple rings neatly across the pan.Put cherries in the center of each pineapple ring.
Step 3 – Make the Cake BatterIn a bowl, mix butter and sugar until creamy.Add eggs and vanilla, mixing well.In another bowl combine flour, baking powder, and salt.Gradually add dry ingredients and milk, mixing until smooth.
Step 4 – AssemblePour the cake batter evenly over the pineapple layer.Smooth the top gently.
Step 5 – BakeBake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Step 6 – Flip the CakeLet the cake cool for 10 minutes.Place a plate over the pan.Carefully flip the cake upside down so the pineapple topping is on top.
Cooking Methods
