Pineapple Upside Down Cake

This classic pineapple upside down cake features a moist vanilla cake topped with caramelised pineapple rings and cherries. Its taste is a delightful balance of sweet, buttery goodness with a hint of tang from the pineapples, making every bite a delightful experience.

Ingredients

• 1/4 cup unsalted butter

• 1 cup packed brown sugar

• 1 can (20 oz) sliced pineapple, drained

• Maraschino cherries (optional)

• 1 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Prepare the Topping: In a 9-inch round cake pan, melt the 1/4 cup butter in the oven. Sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices on top of the sugar and place a cherry in the center of each pineapple slice.

3. Make the Cake Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.

5. Pour and Bake: Pour the cake batter over the pineapple layer in the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Flip: Let the cake cool for about 10 minutes in the pan, then invert it onto a serving plate. Serve warm or at room temperature.

Cook and Prep Times

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

Nutrition Information

• Servings: 8 slices

• Calories: 320kcal

• Fat: 12g

• Protein: 3g

• Carbohydrates: 50g