Description
A golden pineapple upside-down cake with caramelized fruit, buttery crumb, and tropical flair—easy, fruity, stunning for any dessert table.
Ingredients
For the topping:
1/4 cup unsalted butter
1/2 cup brown sugar
6–7 pineapple slices, drained (canned or fresh)
Maraschino cherries or fresh raspberries (optional, for garnish)
For the cake batter:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup pineapple juice
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Melt 1/4 cup butter with brown sugar and pour into pan. Spread evenly.
Arrange pineapple slices over the sugar mix; add cherries/raspberries if desired.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream softened butter and sugar until fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Add flour mixture in three additions, alternating with milk and pineapple juice. Mix until just combined.
Pour batter over pineapple layer and smooth the top.
Bake for 40–45 minutes or until a toothpick comes out clean.
Cool in pan 10–15 minutes, then invert onto a plate.
Garnish with whipped cream and berries if desired.
Notes
For added tropical flavor, use fresh pineapple and freshly whipped cream.
Serve warm or at room temperature.
Great for brunches, potlucks, or summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American