Pineapple Upside-Down Cake
A delightful treat with caramelized pineapple and cherries, perfect for any gathering.
Ingredients
Topping
- 1 can Canned pineapple slices (or fresh) For brighter flavor, use fresh pineapple.
- 6 pieces Maraschino cherries Fresh cherries can be used as an alternative.
- 1/2 cup Brown sugar
- 1/4 cup Butter Ensure melted well for a smooth topping.
Cake Batter
- 1 1/2 cups All-purpose flour Can substitute with gluten-free mix.
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Milk Can be replaced with plant-based milk for a vegan version.
- 2 pieces Eggs Can be substituted with applesauce for a vegan option.
- 1 teaspoon Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Melt butter in a round cake pan and sprinkle brown sugar over it.
- Arrange the pineapple slices and cherries in the pan.
Mixing the Batter and Baking
- In a bowl, mix flour, sugar, baking powder, salt, milk, eggs, and vanilla.
- Pour the batter over the pineapples.
- Bake for about 30-35 minutes or until golden.
Serving
- Allow to cool slightly, then invert onto a serving plate.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream. Can be topped with fresh mint leaves for garnish. Store covered in the fridge for up to 3 days or freeze slices for up to a month.