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Classic Pineapple Upside-Down Cake

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A nostalgic and easy-to-make pineapple upside-down cake featuring a rich brown sugar caramel and juicy pineapple slices, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60g) unsalted butter, melted
  • 1 can (20 oz/567g) pineapple slices in juice, drained (reserve juice for batter)
  • Maraschino cherries (optional)
  • 1 1/2 cups (190g) all-purpose flour (or half whole wheat flour)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) pineapple juice (from canned pineapple)
  • 1/4 cup (60ml) whole milk (or almond milk for dairy-free)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or cast-iron skillet thoroughly with butter or nonstick spray.
  2. Mix 1/2 cup light brown sugar with 1/4 cup melted unsalted butter until combined. Pour evenly into the bottom of the prepared pan.
  3. Arrange drained pineapple slices over the caramel in a single layer. Add maraschino cherries in the center of each pineapple ring if desired.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  5. In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  6. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  7. Mix pineapple juice and milk together. Alternately add flour mixture and pineapple juice mixture to the butter mixture, starting and ending with flour. Mix just until combined.
  8. Pour batter evenly over the pineapple and caramel in the pan.
  9. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean and edges are golden brown.
  10. Let cake cool in pan for 10 minutes. Run a knife around edges, then invert onto a serving plate carefully.
  11. Allow cake to cool slightly before slicing. Serve warm or at room temperature.

Notes

Use room temperature eggs and butter for best texture. Drain pineapple slices well to avoid soggy cake. Grease pan generously to prevent sticking. If caramel sticks when flipping, warm pan bottom gently before inverting. Avoid overmixing batter to keep cake tender.

Nutrition

Keywords: pineapple upside-down cake, brown sugar caramel, easy dessert, classic cake, pineapple cake, retro dessert

Find it online: https://lenatable.com/classic-pineapple-upside-down-cake-recipe-easy-brown-sugar-caramel-dessert/