Pineapple Upside-Down Cake
Ingredients
For the topping
- 4 tablespoons unsalted butter melted - to grease the pan
- ½ cup light brown sugar packed
- 1 8-ounce can sliced pineapple
- 8 maraschino cherries or strawberries
For the cake
- ½ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour sifted
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ cup milk at room temperature
Instructions
- Preheat the oven to 180°C/350°F or 160°C fan oven. Grease a 9-inch round cake pan with melted butter including all sides.
- Pat dry the pineapple slices and maraschino with paper towels.
- Prepare the topping: Evenly sprinkle the pan with brown sugar, then top with pineapple slices (start with one full ring in the center, then do the rest around it either full or half slices) and arrange cherries inside the rings. Gently press the fruit in the base, and set aside.
- Combine the flour, salt, and baking powder in a bowl.
- In a large mixing bowl with a hand mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract.
- Add the dry ingredients to the wet ingredients, alternating with the milk, beating just until combined.
- Spoon the batter evenly over the pineapple slices; gently spreading to cover. Bake for 55-65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Slice and serve warm or in room temperature.
Nutrition
Serving: 1slice | Calories: 310kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 170mg | Potassium: 226mg | Fiber: 1g | Sugar: 29g | Vitamin A: 460IU | Vitamin C: 36.1mg | Calcium: 81mg | Iron: 1.4mg
Find it online: https://littlesunnykitchen.com/pineapple-upside-down-cake/