Pineapple Upside-Down Cake Recipe
This Pineapple Upside-Down Cake is light & moist cake topped with chunks of pineapple, a thick caramelized sugar layer & whipped cream. So easy & delicious.
Servings 8 slices
Ingredients
- ¾ cup unsalted butter at room temperature plus a bit more for the pan (1½ sticks)
- 1 tsp baking powder
- 1½ cups all-purpose flour. Spooned & leveled.
- ½ tsp salt
- ½ cup packed light brown sugar + more for sprinkling
- ⅔ medium pineapple peeled, cored & cut into chunks ( or 2 cans of chunked pineapple- drained well)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 2% milk
Instructions
- Prepare your pineapple- set aside.
- Butter or grease well a 9" round cake pan.
- Preheat the oven to 350 degrees.
- In medium bowl whisk together flour, baking powder & salt- set aside.
- In a small saucepan, combine 4 tbsp of the butter & the brown sugar.
- Bring to a simmer- stirring constantly until mixture is slightly darkened & thick.
- Pour into prepared pan & spread out.
- Add the prepared pineapple in a single layer in the pan.
- Sprinkle generously with more brown sugar.
- In a stand mixer, beat the remaining butter with the granulated sugar on med-high until fluffy. Scrape down bowl as necessary.
- Beat in eggs one at a time. Followed by the milk.
- Beat in vanilla.
- Reduce the mixer to low- add flour mixture. Beat until combined.
- Carefully spread batter over the pineapple & bake until toothpick inserted in center comes out clean- approx 55-60 min.
- Let cool at least 10-15 min before inverting on serving platter.