Description
This pineapple upside-down cake features caramelized pineapple atop a soft, buttery vanilla cake for a classic, crowd-pleasing dessert.
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup water
- 5 cups fresh pineapple, cut into 1-inch chunks
- 6 tablespoons butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk
- Vanilla ice cream or whipped cream (optional, for serving)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a skillet, combine 3/4 cup sugar and water. Bring to a boil without stirring until it turns golden, then swirl until amber in color.
- Reduce heat and add 6 tablespoons butter, stirring until melted. Add pineapple and cook until slightly softened, about 8 minutes.
- Transfer pineapple to the cake pan in an even layer. Cook remaining caramel briefly until thickened, then pour over pineapple.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk to the batter, mixing until just combined.
- Spoon batter over pineapple and smooth the top.
- Bake for 45 to 50 minutes until golden and a tester comes out clean.
- Cool for 30 minutes, then invert onto a serving platter. Serve warm or at room temperature.
Notes
- Monitor the caramel closely to avoid burning.
- If pineapple sticks during inversion, gently place it back on the cake.
- Use canned pineapple if fresh is unavailable, but drain well.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
