Pineapple upside-down cake is a classic everyone loves. The sweet, buttery mixture spread in the bottom of the pan before baking creates a rich, caramelized topping that tastes as good as it looks.
Makes one 9-or 10-inch cake; 10 to 12 servings
Prep time: 25 minutes
Cooking time: 45 to 55 minutes
INGREDIENTS
Topping
- ¼ cup unsalted butter, melted
- ¾ cup lightly packed dark brown sugar
- 6 to 8 pineapple rings (peeled, cored fresh pineapple or drained canned
- pineapple)
- 16 to 18 drained maraschino cherries (optional)
Cake
- 1 ¾ cups all-purpose flour
- 2 tsp ground ginger
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ¼ tsp freshly grated nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- ½ cup whole milk
- Whipped cream for serving (optional)
INSTRUCTIONS
TOPPING
- Melt ¼ cup of unsalted butter.
- Add ¾ cup of lightly packed dark brown sugar and stir to combine.
- Spread the mixture evenly into a 9-inch square or 10-inch round baking pan or a 10-inch ovenproof skillet.
- Arrange 6 to 8 pineapple rings (peeled, cored fresh pineapple or drained canned pineapple) in an attractive pattern over the butter mixture.
- Place 16 to 18 drained maraschino cherries (optional) in the center of each pineapple ring and scatter the rest in between the rings.
CAKE
- Preheat the oven to 350°F.
- In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 2 tsp of ground ginger, 1 ½ tsp of baking powder, ½ tsp of ground cinnamon, ½ tsp of fine sea salt, and ¼ tsp of freshly grated nutmeg.
- In a large bowl, beat ½ cup of unsalted butter (softened) and ¾ cup of granulated sugar until pale and fluffy using an electric mixer.
- Beat in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
- Beat in 1 ½ tsp of vanilla extract.
- Add the flour mixture to the sugar mixture alternately with ½ cup of whole milk, making three additions of flour and two of milk, and beginning and ending with the flour.
- Stir just until combined and the batter is smooth.
- Scrape the batter over the pineapple topping and use an offset spatula to spread it evenly in the pan.
- Bake until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when lightly pressed, 45 to 55 minutes.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen the cake.
- Invert the pan onto a serving plate or cake stand, then carefully remove the pan.
SERVING
- Serve the cake warm or at room temperature, with whipped cream (optional).
- The cake can be stored in an airtight container at room temperature for up to 2 days.
