Pineapple Upside Down Cake
Ingredients
- For the Topping
- ¼ cup unsalted butter melted
- ½ cup packed brown sugar light or dark
- 10 pineapple rings patted dry
- 13 maraschino cherries patted dry
- For the Cake
- ½ cup unsalted butter softened
- ¾ cup sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk room temperature
Instructions
- Preheat the oven to 350° F.
- Pour the melted butter into a 10-inch pie plate or cake pan. Spread the butter across the bottom of the pan and up the sides with a spatula. Sprinkle the brown sugar over the butter. Put one pineapple ring in the center of the pan, then arrange six more in a flower-shape around it. Cut the remaining three pineapple rings in half and arrange them up the sides of the pan. Place a whole cherry in the center of each ring and half-ring.
- Cream the butter and sugar together in a mixer. Add the eggs one at a time until combined. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, alternate adding the flour mixture and the milk, mixing until just combined. Avoid overmixing.
- Pour the batter evenly over the topping in the pan, and smooth the top.
- Bake for 30 minutes. Cover loosely with foil and bake for another 15 minutes, or until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time will be about 45 minutes).
- Allow the cake to cool in the pan for 10-15 minutes and then carefully invert it onto a serving platter. It’s best served warm!
Notes
Substitute a box of yellow cake and just add the topping! (Fill the cake pan two-thirds full. You’ll have some batter left over for cupcakes, or can make a bigger cake.)
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