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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
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A classic dessert featuring caramelized pineapple and cherries baked into a moist, buttery cake.

Ingredients

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  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can pineapple rings, drained, juice reserved
  • 10 maraschino cherries, halved
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon alcohol-free vanilla extract
  • 1/2 cup reserved pineapple juice

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Pour melted butter into a 9-inch round baking pan. Sprinkle brown sugar evenly over the butter.
  3. Arrange pineapple rings over the brown sugar. Place a halved maraschino cherry in the center of each pineapple ring and scatter remaining cherries in between.
  4. In a medium bowl, whisk together flour, baking powder, and salt.
  5. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in alcohol-free vanilla extract.
  7. Gradually add dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
  8. Pour batter evenly over the pineapple and cherries in the prepared pan.
  9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let cool in the pan for 5 minutes.
  11. Carefully invert the cake onto a serving platter.
  12. Serve warm or at room temperature.

Notes

  • Ensure the pineapple rings are well-drained to prevent a soggy cake.
  • For extra flavor, you can add a pinch of cinnamon or nutmeg to the batter.
  • This cake is best served the day it’s made.

Nutrition

Find it online: https://kitchenvan.com/pineapple-upside-down-cake/