Pineapple Upside-Down Cake

This retro dessert combines caramelized pineapple with a soft, buttery cake. It's as beautiful as it is delicious!

Cook time: 55 minutes

Servings: 8

Ingredients

• 0.25 cup unsalted butter
• 0.5 cup light brown sugar
• 10 pineapple rings fresh or canned, drained
• 0 maraschino cherries optional, for garnish
• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 0.5 cup whole milk
• 0.25 cup pineapple juice reserved, if using canned pineapple

Instructions

1. Preheat your oven to 350°F (175°C).
2. Melt butter in a 9-inch round cake pan or a cast-iron skillet over medium heat. Sprinkle the brown sugar evenly over the melted butter and stir until it forms a caramel-like mixture. Remove from heat and let cool slightly.
3. Arrange pineapple rings over the brown sugar mixture in a single layer. Place a cherry in the center of each ring if desired.
4. In a medium bowl, whisk together flour, baking powder, and salt.
5. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
6. Add the flour mixture in three additions, alternating with the milk and pineapple juice, beginning and ending with the flour. Mix until just combined.
7. Pour the batter over the pineapple topping and spread evenly. Smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes. Run a knife around the edge to loosen. Place a serving plate over the pan, then carefully flip it upside down. Gently lift the pan away to reveal the caramelized pineapple topping.
10. Let cool slightly before serving warm. Pair with whipped cream or vanilla ice cream if desired.