Here’s a classic recipe for a Pineapple Upside-Down Cake, a moist, caramelized dessert that’s both retro and timeless. You can also adapt it with other fruits like peaches, pears, or apples.
🍍 Upside-Down Cake
Serves: 8
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Ingredients
Topping:
- 1/4 cup (½ stick) butter
- 1/2 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained (reserve juice)
- Maraschino cherries (optional)
Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (or pineapple juice from the can for extra flavor)
Instructions
1. Prepare the Topping:
- Preheat oven to 350°F (175°C).
- In a 9-inch round cake pan, melt butter in the oven or on the stovetop.
- Sprinkle brown sugar evenly over the melted butter.
- Arrange pineapple slices on top of the brown sugar, placing maraschino cherries in the centers if desired.
2. Make the Cake Batter:
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until creamy.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients alternately with milk (or pineapple juice), mixing until smooth.
3. Assemble and Bake:
- Pour the cake batter over the pineapple topping in the pan, spreading evenly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Invert:
- Let the cake cool in the pan for 5–10 minutes.
- Run a knife around the edges to loosen.
- Place a serving plate over the pan and invert carefully.
- Let the pan sit for a few seconds to release the topping onto the cake.
5. Serve:
- Serve warm or at room temperature.
- Optional: add a scoop of vanilla ice cream or a dollop of whipped cream.
Tips & Variations:
- Fruit variations: Use peaches, apples, or mixed berries instead of pineapple.
- Caramel flavor: Add a splash of dark rum or vanilla extract to the brown sugar topping for extra depth.
- Moist cake: Reserve pineapple juice and replace some of the milk with it.
- Mini cakes: Bake in muffin tins for single-serve upside-down cakes.
This Upside-Down Cake is sweet, buttery, and beautifully caramelized on top—a classic dessert that’s sure to impress.
If you want, I can also give a quick, one-bowl version that’s simpler and faster but still has that caramelized topping. Do you want me to do that?
