To make a pineapple upside-down cake, you'll need the following ingredients:
For the topping:
- 1/4 cup (55g) unsalted butter
- 3/4 cup (150g) packed brown sugar
- 1 can of pineapple rings (about 8-10 rings)
- Maraschino cherries (optional)
For the cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
Here's a step-by-step guide to making a pineapple upside-down cake:
Preheat your oven to 350°F (175°C).
In a saucepan, melt the 1/4 cup of butter over medium heat. Add the brown sugar and stir until it is well combined and melted. Pour the mixture into the bottom of a greased 9-inch round cake pan, spreading it evenly.
Arrange the pineapple rings on top of the sugar mixture in the cake pan. You can place a maraschino cherry in the center of each pineapple ring if desired.
In a separate bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Pour the cake batter over the pineapple and sugar mixture in the cake pan, spreading it evenly.
Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Place a serving plate over the cake pan, and carefully invert the cake onto the plate. Gently lift the pan, and the pineapple upside-down cake should release onto the plate with the pineapple topping intact.
Allow the cake to cool completely before serving.
Enjoy your homemade pineapple upside-down cake!