A delicious and classic pineapple upside-down cake that's perfect for any occasion. Sweet pineapple and cherries are caramelized in a buttery brown sugar topping, then baked beneath a tender vanilla cake.
Preparation time
20min
Cooking time
45min
Ingredients
10 Servings
- 190 g all-purpose flour
- 10 g baking powder
- 165 g brown sugar
- 120 g butter
- 2 egg
- 10 maraschino cherries
- 120 ml pineapple juice
- 10 pineapple slices
- 1 g salt
- 200 g sugar
- 5 ml vanilla extract
Directions
Step 1
Preheat oven to 175°C (350°F).
Step 2
Melt butter in a 9-inch round cake pan in the preheating oven. Remove from oven and sprinkle brown sugar evenly over melted butter.
Step 3
Arrange pineapple slices over butter and brown sugar mixture. Place a cherry in the center of each pineapple slice.
Step 4
In a medium bowl, whisk together flour, baking powder, and salt.
Step 5
In a separate large bowl, beat sugar and eggs with an electric mixer until thick and pale. Stir in vanilla extract.
Step 6
Gradually add flour mixture to egg mixture, alternating with pineapple juice, beginning and ending with flour mixture. Beat until just combined.
Step 7
Pour batter over pineapple and cherries in the pan.
Step 8
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Step 9
Allow the cake to cool in the pan for 5 minutes. Run a knife around the edge to loosen, then invert onto a serving plate. Serve warm.