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Pineapple Upside Down Cake

A delightful mash-up of buttery, caramelized pineapple and soft, moist cake that's both quick and easy to make.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1/4 cup unsalted butter melted
  • 1/2 cup packed brown sugar
  • 1 can (20 oz) sliced pineapple or fresh if you’re feeling ambitious
  • Maraschino cherries sprinkled for decoration
For the Cake
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 large egg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a 9-inch round cake pan, melt the butter over low heat. Sprinkle the brown sugar evenly over the butter.
  3. Arrange the pineapple slices over the sugar, and place a cherry in the center of each pineapple slice.
Mixing the Batter
  1. In a separate bowl, whisk together the flour, baking powder, and salt.
  2. In another large mixing bowl, combine granulated sugar, vegetable oil, milk, vanilla extract, and the egg. Mix until smooth, then gradually add in the flour mixture until just combined.
Baking
  1. Carefully pour the cake batter over the pineapple and sugar mixture in your prepared pan. Spread it evenly.
  2. Bake the cake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  3. Let the cake cool for about 10 minutes, then carefully flip the pan over to release the cake onto a serving plate.
Serving
  1. Serve your cake warm, optionally with a scoop of vanilla ice cream.

Notes

If using fresh pineapple, cut it to match the thickness of canned slices for even baking. Store leftovers in an airtight container at room temperature for a couple of days or in the fridge for up to a week.