Upside Down Pineapple Cake
A delightful and tropical cake with a luscious layer of caramelized pineapple that pairs perfectly with a moist, fluffy cake base.
Ingredients
For the caramel layer
- 1 cup dark brown sugar
- 1/2 cup unsalted butter Creamy and rich, melted
- 1 can (20 oz) pineapple slices in juice, drained
For the cake
- 1 1/2 cups all-purpose flour Light and fluffy
- 2 tsp baking powder To lend a lovely rise
- 3/4 cup granulated sugar Sweet and delightful
- 3 large eggs Room temperature for better mixing
- 2 tsp pure vanilla extract Aromatic and fragrant
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan.
- In a saucepan over medium heat, melt the unsalted butter and dark brown sugar together until smooth. Stir until combined and pour evenly into the prepared cake pan.
- Arrange the drained pineapple slices over the caramel mixture in the pan.
Mixing the Batter
- In a mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, eggs, vanilla extract, and the remaining melted butter. Mix until the batter is smooth.
- Pour the batter over the arranged pineapple slices and caramel, spreading it evenly.
Baking
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan. Carefully flip it onto a serving plate.
Notes
For added flavor, consider sprinkling nuts on top of the pineapple slices before pouring the batter. You can also incorporate shredded coconut into the batter for a tropical twist.