Pineapple Upside-Down Cake

I love a good homemade pineapple upside-down cake! While you can use a cake mix, this from-scratch version is so much better. The brown sugar and butter on top of the pineapple slices and cherries are so yummy.

Why do I like this pineapple upside-down cake so much? I like having a change of pace now and then from a classic frosting topped cake. The blend of tastes from the pineapple and the cherries with the mild-flavored cake base is a party in the mouth with every bite. It is really easy to make if I can do it you can do it. Let’s get baking!

Ingredients

Cake Glaze/Topping

• 1/4 cup of melted butter 55g
• 1/2 cup packed light brown sugar 100g
• Pineapple rings about 7 slices
• Maraschino cherries about 7 of them, or use more if you like

Cake Batter

• 1/2 cup softened unsalted butter 113g
• 3/4 cup white granulated sugar 170g
• 2 large eggs
• 1 tsp. vanilla extract 5ml
• 1/4 cup whole milk or use whatever kind of milk you want (60ml)
• 1/4 cup pineapple juice 60ml
• 1 3/4 cup all-purpose or cake flour 224g
• 1 tsp. baking powder 4g
• 1/2 tsp. salt 2g

Instructions

Preheat the oven to 350 F/176 C. Butter the sides of a 9-inch cake pan. Melt the butter and place it on the bottom of the pan. Sprinkle the brown sugar over the top of the melted butter.

Add 7 slices of pineapple rings to the pan over the butter and sugar. Then add cherries in the holes. You may add more cherries and pineapple if you like.

In a large bowl cream together the softened butter and the white granulated sugar. Next, add in the 2 large eggs and mix those in. Now add in the vanilla extract, milk, and pineapple juice. You may use all pineapple juice or all milk if you like. Mix until well combined, scraping the sides of the bowl as needed.

Add the flour, salt, and baking powder to a sieve or sifter and sift the dry ingredients into the bowl with the batter. Mix them with the mixer until almost all combined, then finish mixing it with a wooden spoon or sturdy spatula. This will ensure the pineapple upside-down cake batter isn't overmixed.

Pour the batter in the cake pan on top of the pineapples. Spread it out with a spatula. Add a sheet pan underneath the cake pan. The sheet pan will catch any drippings that may bubble over, also it makes it easier to move the cake pan out of the oven when it is hot.

Bake the cake for 30 to 50 minutes until the top is golden brown and a toothpick comes out clean. Check it first at the 30-minute mark. Cover it with aluminum foil if it is getting too brown.

After the cake is done baking allow it to cool in the pan for 15 minutes. Then use a cake spatula or knife and run it around the edge of the cake. Add a plate to the top and then gripping both the plate and the cake pan with both hands flip it over. Give the bottom of the pan a good tap, which will help release the cake. Remove the cake pan.

Serve the cake warm, room temp, or chilled. Enjoy!

Print the FULL recipe here on my website: https://www.inthekitchenwithmatt.com/pineapple-upside-down-cake

Watch the video tutorial here: