Pineapple Upside Down Cake Recipe
This classic pineapple upside down cake has a layer of soft and fluffy cake and a layer of caramelized pineapple topping and maraschino cherries. This recipe is super easy and anyone can make it. This cake is perfect for holidays, parties, weekends and birthdays.
Pineapple Upside Down Cake Recipe
Ingredients
For the cake:
- ½ cup 115g Butter, softened
- ¾ cup 150g White sugar
- 2 eggs
- ½ cup 120ml Pineapple juice
- 1¾ cups 220g Flour
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
For the pineapple caramel layer:
- ½ cup 100g Light brown sugar
- ¼ cup 60g Butter, melted
- 7-8 Pineapple slices in syrup drained
- Maraschino cherries candied cherries
Instructions
- DIRECTIONS
- Preheat oven to 350F (175C). Grease a 9-inch (23cm) springform pan.
- Make the caramel layer: In a small bowl stir melted butter and brown sugar. Transfer to the prepared pan and spread evenly. Arrange the pineapple slices over the caramel, and the cherries in the center of the rings and in between the rings. Set aside.
- Make the cake: in a large bowl, cream butter and sugar. Add eggs, vanilla extract and beat until combined. Add pineapple juice (reserved from the can) and whisk until combined.
- Sift in flour, baking powder and salt. Stir until incorporated.
- Pour the batter over the pineapple layer and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Turn out onto serving platter. Allow to cool slightly before serving.
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