Pineapple Upside-Down Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare a round cake pan by greasing and lining it with parchment paper.
• STEP 2.In a saucepan, melt butter and brown sugar until bubbly.
• STEP 3.Pour the caramel mixture into the prepared cake pan, spreading it evenly.
• STEP 4.Arrange pineapple slices and maraschino cherries on top of the caramel.
• STEP 5.In a mixing bowl, cream together butter and sugar until light and fluffy.
• STEP 6.Add eggs one at a time, beating well after each addition.
• STEP 7.Mix in flour, baking powder, and milk until just combined.
• STEP 8.Pour the batter over the pineapple and cherries in the cake pan.
• STEP 9.Bake in the preheated oven until a toothpick inserted into the center comes out clean.
• STEP 10.Allow the cake to cool for a few minutes before inverting it onto a serving plate.
• STEP 11.Serve the Pineapple Upside-Down Cake warm or at room temperature.

Cooking Tips

• You can use fresh or canned pineapple slices for this recipe.
• If using canned pineapple, make sure to drain the slices well before arranging them on the caramel.
• For an extra touch, you can sprinkle some chopped nuts, such as pecans or walnuts, on top of the caramel before adding the pineapple slices.

Storage and Serving

• Store any leftover Pineapple Upside-Down Cake in an airtight container in the refrigerator for up to 3 days.
• To serve, warm the cake slightly in the microwave or enjoy it chilled.
• This cake is delicious on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.