This classic pineapple upside-down cake features a moist, buttery cake topped with caramelized pineapple slices and cherries. It's a delightful dessert that's easy to make and perfect for any occasion.
Preparation time
20min
Cooking time
45min
Ingredients
8 Servings
- 200 g all-purpose flour
- 10 g baking powder
- 200 g granulated sugar
- 2 large eggs
- 150 g light brown sugar
- 10 maraschino cherries
- 10 slices pineapple slices
- 1 g salt
- 115 g unsalted butter
- 5 ml vanilla extract
- 120 ml whole milk
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Melt 115g unsalted butter in a small saucepan over medium heat. Add 150g light brown sugar and stir until dissolved. Pour this mixture into a 23cm (9-inch) round cake pan.
Step 3
Arrange 10 pineapple slices and 10 maraschino cherries on top of the sugar mixture in the pan.
Step 4
In a medium bowl, whisk together 200g all-purpose flour, 10g baking powder, and 1g salt.
Step 5
In a large bowl, beat 115g unsalted butter and 200g granulated sugar until light and fluffy. Add 2 large eggs, one at a time, beating well after each addition. Stir in 5ml vanilla extract.
Step 6
Gradually add the flour mixture to the butter mixture, alternating with 120ml whole milk, beginning and ending with the flour mixture. Mix until just combined.
Step 7
Pour the batter over the pineapple slices in the pan, spreading it evenly.
Step 8
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Let the cake cool in the pan for about 5 minutes, then invert it onto a serving plate. Serve warm or at room temperature.