Upside Down Pineapple Cake
A nostalgic dessert with sweet caramelized pineapples and a tender cake that brings a tropical touch to any occasion.
Ingredients
Caramel Base
- 1 cup dark brown sugar Adds a deeply caramelized flavor.
- 1/2 cup unsalted butter Contributes to the cake's tender crumb.
Cake Batter
- 1 1/2 cups all-purpose flour Forms the body of the cake.
- 2 tsp baking powder Leavening agent for a light texture.
- 3/4 cup granulated sugar Balances the flavors.
- 3 large eggs Provide structure and moisture.
- 2 tsp pure vanilla extract Adds warmth and depth.
- 1 can (20 oz) pineapple slices in juice, drained Brings tangy sweetness to each bite.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a round 9-inch cake pan with nonstick spray or butter.
- In a medium saucepan over medium heat, melt the unsalted butter and dark brown sugar together, stirring until smooth.
- Pour the caramel mixture into the prepared cake pan, spreading it evenly.
- Arrange the drained pineapple slices in a single layer over the caramel.
Cake Batter
- In a mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, eggs, pure vanilla extract, and the remaining melted butter.
- Mix until a smooth and thick batter is formed.
Baking
- Pour the batter over the pineapple slices, ensuring it's evenly covered.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick comes out clean.
Cooling and Serving
- Once baked, remove the cake from the oven and let it cool on a rack for about 10 minutes.
- Carefully flip the cake onto a serving plate to reveal the caramelized pineapple.
Notes
Serve this delightful creation at family gatherings or as a refreshing summer treat. Pair with whipped cream or vanilla ice cream.