There’s something about a pineapple upside-down cake that feels like a celebration. Its caramelized pineapple topping, glistening with sweetness atop a fluffy, buttery cake, will make it a highlight of any dinner party. Here’s the perfect recipe to try.
Ingredients:
For the Topping:
- 1/4 cup unsalted butter
- 2/3 cup brown sugar
- 1 can pineapple slices, drained, juice reserved
For the Cake:
- 1 and 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- Reserved pineapple juice (add water to make up 1/2 cup if necessary)
Instructions:
- Preheat your oven to 350°F.
- In a 9-inch round cake pan, melt 1/4 cup butter over low heat. Sprinkle brown sugar evenly over the melted butter. Arrange pineapple slices to cover the bottom of the pan.
- Whisk flour, baking powder, and salt in a bowl.
- Cream 1/2 cup butter with sugar until fluffy in another bowl, add eggs one at a time, then vanilla.
- Alternately mix in dry ingredients and pineapple juice with the creamed mixture.
- Pour the cake mixture over pineapples and bake for 35-40 minutes.
- Cool the cake for 10 minutes, then flip it onto a plate.
