Description
A delightful cake with caramelized pineapple rings atop a moist, buttery base, perfect for any gathering.
Ingredients
Scale
- 1 can (about 14 oz) pineapple rings
- 1 cup brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, melt 1/2 cup of butter over low heat. Stir in 1 cup of brown sugar until combined.
- Arrange the pineapple rings over the butter and sugar mixture, adding cherries if desired.
- In a mixing bowl, beat softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, and mix in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with milk.
- Pour the batter over the pineapple mixture in the pan, smoothing it evenly.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes before inverting onto a serving platter.
Notes
Ensure butter is at room temperature for better incorporation. Allowing the cake to rest helps prevent breakage when inverting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pineapple cake, upside down cake, family recipe, nostalgic dessert