The Timeless Allure of Pineapple Upside-Down Cake

Ingredients :

For the topping:

  • 1/4 cup melted unsalted butter
  • 1/2 cup packed brown sugar
  • 1 can (20 ounces) pineapple slices, drained
  • 10 Maraschino cherries

For the cake:

  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole milk

Préparations :

  1. Preparation:
    • Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
    • Melt butter and pour into the prepared pan, tilting to coat the bottom evenly.
  2. Topping:
    • Sprinkle brown sugar evenly over the melted butter.
    • Arrange pineapple slices over the brown sugar and place a cherry in the center of each pineapple slice.
  3. Cake batter:
    • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    • In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
    • Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the dry ingredients. Mix until just combined.
  4. Assembly:
    • Spread batter evenly over the pineapple and cherries in the pan using a spatula.
  5. Bake:
    • Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool in the pan for 10 minutes.
  6. Invert and serve:
    • Loosen the edges of the cake with a knife.
    • Place a serving plate over the pan and carefully invert the cake onto the plate.
    • Allow the pan to sit inverted on the cake for a few minutes before lifting it off.


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