Dessert: United States – Pineapple Upside-Down Cake

Serving Size: 8

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

Topping:
4 tbsp (1 / 2 stick / 57 g) unsalted butter
1 / 2 cup (100 g) packed light brown sugar
Pinch of kosher salt
8 to 10 canned pineapple rings, well drained and patted dry
10 to 12 maraschino cherries, drained and patted dry (optional)
Cake:
1 1 / 2 cups (180 g) all-purpose flour
1 1 / 2 tsp baking powder
1 / 2 tsp kosher salt
1 / 2 cup (1 stick / 113 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
2 large eggs, at room temperature
1 1 / 2 tsp vanilla extract
1 / 2 cup (120 ml) whole milk, at room temperature
1 / 4 cup (60 ml) reserved pineapple juice from the can

Instructions

Preheat oven to 350°F. Lightly grease a 9-inch round cake pan (2 inches deep); line the bottom with parchment for easier release.
Make the topping: In a small saucepan, melt 4 tablespoons butter over medium heat. Stir in the brown sugar and a pinch of salt until dissolved and glossy, about 1 minute. Pour into the prepared pan and spread evenly. Arrange pineapple rings over the sugar layer, fitting as many as you can in a single layer; nestle a cherry in the center of each ring if using.
Make the cake batter: In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, beat 1/2 cup softened butter and granulated sugar with a hand mixer on medium-high until pale and fluffy, 2 to 3 minutes. Beat in eggs one at a time, then mix in vanilla.
Combine the milk and reserved pineapple juice. Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with dry. Mix on low just until combined; do not overmix. The batter will be thick.
Dollop the batter over the fruit and gently spread to the edges without disturbing the pineapple.
Bake until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, 35 to 40 minutes.
Cool in the pan on a rack for 10 minutes. Run a thin knife around the edges, then invert onto a serving plate. Carefully lift off the pan and peel away the parchment if used; replace any fruit that sticks.
Cool 20 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.