Pineapple Upside-Down Cake
Introduction
Pineapple Upside-Down Cake is one of those timeless desserts that feels both nostalgic and impressive at the same time. The moment you flip the cake and reveal the glossy, caramelized pineapple rings dotted with cherries, it instantly becomes the star of the table. This version delivers a moist, tender crumb with rich buttery notes balanced by the gentle tang of pineapple. It’s perfect for family gatherings, casual celebrations, or anytime you want a dessert that looks special without requiring complicated techniques. Serve it warm, and it’s pure comfort in cake form.
Ingredients
For the topping
• 60 g unsalted butter (1/4 cup / 2 oz)
• 200 g brown sugar, packed (1 cup / 7 oz)
• 1 can pineapple rings, drained (about 430 g / 15 oz)
• Maraschino cherries, as needed
For the cake batter
• 190 g all-purpose flour (1 1/2 cups / 6.7 oz)
• 7 g baking powder (1 1/2 teaspoons)
• 1 g fine salt (1/4 teaspoon)
• 115 g unsalted butter, softened (1/2 cup / 4 oz)
• 200 g granulated sugar (1 cup / 7 oz)
• 2 large eggs, room temperature
• 5 ml vanilla extract (1 teaspoon)
• 120 ml pineapple juice (1/2 cup / 4 fl oz)
Directions
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