Name: My Mom’s Pineapple Upside-down Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: For the Topping: 1/4 cup unsalted butter; 1/2 cup packed brown sugar; 8-10 pineapple rings (canned or fresh); Maraschino cherries (optional, for decoration); For the Cake: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; 1/2 cup whole milk, room temperature; 1/4 cup pineapple juice (from the can if using canned pineapple)

For the best pineapple upside-down cake you will love my mom’s recipe. Its filled with flavor and a festive dessert for anytime.

the best pineapple upside-down cake on a platter

I have a thing for pineapple upside-down cake. I am always looking for ways to make it special. I think I loved it because of the way my mom’s make it. She made the best pineapple upside-down cake it was so delicious.

I am super excited to share this recipe and all the tips.

What Is Pineapple Upside-down cake

Pineapple upside-down cake is a classic dessert that features a layer of caramelized pineapple slices and maraschino cherries arranged on the bottom of the cake pan, which becomes the top when the cake is inverted after baking. The cake batter, typically a moist and flavorful sponge, is poured over the fruit. Once baked and flipped, the fruit layer creates a decorative and delicious topping with a sweet, caramelized glaze

The Best Pineapple Upside-Down Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Prepare the Topping: In a small saucepan over medium heat, melt the butter. Once melted, add the brown sugar and stir until dissolved. Pour this mixture into a 9-inch round cake pan, spreading it evenly over the bottom. Arrange the pineapple rings on top of the sugar mixture. Place a cherry in the center of each pineapple ring if using.

3. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, using an electric mixer, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Add the flour mixture to the butter mixture in three parts, alternating with the milk and pineapple juice, beginning and ending with the flour mixture. Mix until just combined.

4. Assemble and Bake: Carefully spoon the batter over the pineapple rings in the cake pan, spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5. Cool and Invert: Allow the cake to cool in the pan on a wire rack for about 10-15 minutes. Run a knife around the edges of the cake to loosen it. Place a serving plate upside down over the cake pan, then carefully invert the cake onto the plate. Let it sit for a few minutes before lifting off the pan to allow the topping to settle.

6. Serve: Serve warm or at room temperature. Enjoy!

Yield: 8

My Mom’s Pineapple Upside-down Cake

Make my mom fabuloua Pineaaple Upside Down Cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

For the Topping: 1/4 cup unsalted butter
1/2 cup packed brown sugar
8-10 pineapple rings (canned or fresh)
Maraschino cherries (optional, for decoration)
For the Cake: 1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup whole milk, room temperature
1/4 cup pineapple juice (from the can if using canned pineapple)

Instructions

1. Preheat your oven to 350°F (175°C).

2. Prepare the Topping: In a small saucepan over medium heat, melt the butter. Once melted, add the brown sugar and stir until dissolved. Pour this mixture into a 9-inch round cake pan, spreading it evenly over the bottom. - Arrange the pineapple rings on top of the sugar mixture. Place a cherry in the center of each pineapple ring if using.

3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, using an electric mixer, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Add the flour mixture to the butter mixture in three parts, alternating with the milk and pineapple juice, beginning and ending with the flour mixture. Mix until just combined.

4. Carefully spoon the batter over the pineapple rings in the cake pan, spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5. Allow the cake to cool in the pan on a wire rack for about 10-15 minutes. - Run a knife around the edges of the cake to loosen it. Place a serving plate upside down over the cake pan, then carefully invert the cake onto the plate. Let it sit for a few minutes before lifting off the pan to allow the topping to settle.

6. Serve warm or at room temperature. Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 412Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 75mgSodium: 216mgCarbohydrates: 67gFiber: 3gSugar: 47gProtein: 5g

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