Ingredients
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 can pineapple rings, drained
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Directions
Preheat oven to 350°F (175°C).
Grease a 9-inch round cake pan.
For the topping, melt butter in the cake pan over low heat and stir in brown sugar until smooth.
Arrange pineapple slices over the caramel mixture in the pan, placing a cherry in the center of each slice if using.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Alternately add the dry ingredients mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter over the pineapple layer in the pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 5–10 minutes, then carefully invert it onto a serving plate.
Serve warm or at room temperature.
Frequently Asked Questions
How long will Pineapple Upside-Down Cake stay fresh and how should I store leftovers?
This Pineapple Upside-Down Cake is best enjoyed within 2-3 days. Store it tightly covered at room temperature for up to two days, or loosely covered in the refrigerator for slightly longer. Since the topping is a brown sugar caramel, avoid sealing it airtight immediately after cooling to prevent the topping from becoming too sticky.
Can I substitute the pineapple rings in this recipe, and what is the best alternative?
While the canned pineapple rings are traditional, you can substitute them with fresh, sliced pineapple or even canned mandarin orange segments for a twist. If using fresh pineapple, ensure you pat the slices very dry before layering them over the brown sugar caramel to prevent a soggy bottom layer.
What is the best way to ensure the brown sugar caramel topping doesn't stick to the pan when flipping?
The key to a perfect flip is ensuring the topping is fully melted and smooth before adding the batter, as instructed. After baking for 45 minutes at 350°F (175°C), let the cake rest for only 5-10 minutes before inverting it onto a serving plate; longer cooling times allow the caramel to set too firmly.
