Pineapple Upside-Down Cake with Caramelized Pineapple
Sweet, buttery, and beautifully nostalgic, this Pineapple Upside-Down Cake with Caramelized Pineapple is a classic dessert that never goes out of style! Golden caramelized pineapple rings sit atop a soft, moist vanilla cake, creating a stunning presentation and irresistible flavor in every bite. Rich brown sugar glaze seeps into the cake, making it perfectly tender and indulgent.
Ingredients
- For the Caramelized Pineapple Topping
- ¼ cup unsalted butter
- ½ cup brown sugar
- 6–7 pineapple rings, fresh or canned
- Maraschino cherries or glazed cherries, optional
- For the Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Step 1: Preheat the oven and prepare the caramel base in the cake pan.
- Step 2: Arrange pineapple rings and cherries over the caramel.
- Step 3: Mix dry ingredients in one bowl and cream butter and sugar in another.
- Step 4: Add eggs and vanilla, then alternate adding dry ingredients and milk.
- Step 5: Spread batter over the fruit layer and bake until done.
- Step 6: Cool slightly, invert onto a plate, and allow the topping to settle.