Categorized:
- Cake & Cupcakes
- Desserts
- Spring
Tagged:
- brown sugar
- butter
- eggs
- flour
- milk
- pineapple
- sugar
- vanilla extract
Pineapple Upside Down Cake
Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 cup (100g) packed light brown sugar
- 2 cups (300g) fresh cubed pineapple, cut into pieces about 1/2-inch thick
- 1 1/3 cups (192g) all-purpose flour (scoop and level)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2/3 milk (anything but skim)
- Sweetened whipped cream for serving (optional)
- Maraschino cherries or fresh cherries for serving (optional)
Instructions
- Preheat oven to 350 degrees. Spray a 9 by 2-inch cake pan with non-stick cooking spray.
- In a mixing bowl whisk together brown sugar and 1/4 cup melted butter then pour into prepared cake pan and spread into an even layer, set aside.
- Spread pineapple chunks over brown sugar layer in rows (leave about 1/4-inch between pieces for cake batter to fill in). Set aside.
- In a mixing bowl whisk together flour, baking powder, and salt, set aside.
- In the bowl of an electric stand mixer (or in a mixing bowl using an electric hand mixer) whip together granulated sugar and 1/2 cup softened butter until pale and fluffy.
- Add in one egg and mix until combined, then mix in second egg and vanilla.
- Add 1/3 of the flour mixture and mix just until combined, then mix in 1/3 cup milk blending just until combined. Mix in another 1/3 cup flour then mix in remaining 1/3 cup milk. Mix in last 1/3 cup flour.
- Pour and spread batter evenly over pineapple layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 35 - 40 minutes.
- Remove and let cool on wire rack 10 minutes. Run an offset spatula or knife around edges to ensure it’s loosened then invert onto a serving platter.
- If topping with whipped cream let cool completely. Garnish with cherries if desired.
Notes
Copyright 2026 Cooking Classy
