Pineapple Upside-Down Cake
Servings 8 servings
Ingredients
- 4 tablespoons unsalted butter
- ½ cup packed light brown sugar
- 1 can (8-ounces) pineapple rings (reserve ½ cup pineapple juice)
- Vanilla ice cream (optional for serving)
Cake:
- 180 grams all-purpose flour (1½ cups)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter (at room temperature)
- 198 grams sugar (1 cup)
- 2 large eggs
Instructions
- Preheat oven to 350˚F (177˚C). Grease a 9-inch round cake pan with cooking spray or vegetable oil. Set aside.
- In a small saucepan over medium heat, melt 4 tablespoons butter and ½ cup light brown sugar. Cook until bubbly and slightly more brown, stirring often. Carefully pour the mixture into the prepared cake pan. Make sure it’s evenly spread.
- To make the cake, in a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add sugar and beat on medium speed until pale and fluffy, about 5 minutes. Scrape down the sides of the bowl. Add the eggs and beat until smooth, about 1 more minute.
- Turn the mixer to low speed, add the flour and ½ cup pineapple juice to the butter mixture alternately in 3 additions, by starting and finishing with the flour. Mix until just combined. Do not overmix.
- Roughly drain 7 – 8 pineapple rings and fit them into the prepared cake pan. Spoon the batter over the pineapple and spread evenly. Tap the cake pan lightly on the counter to settle the batter. Bake in the oven until dark golden-brown, about 40 – 45 minutes. Test the doneness with a toothpick. The toothpick should come out clean. Remove from oven and cool in the pan for 10 minutes.
- Run a knife around the cake pan and carefully flip the cake pan over onto a serving plate. Slowly lift the cake pan away. Serve the cake warm or at room temperature with vanilla ice cream.
Notes
- The canned pineapple I used is Native Forest. Use any brand you like.
- I really do not like maraschino cherries, so I didn't add any. It's up to you.
- For storage, keep the cake in an airtight container at room temperature for up to 3 days.
- I usually make this cake before dinner. Half way through dinner, I put the cake in the oven to bake. When we are done with dinner and rest for a bit, the cake is ready to be served.