Introduction:
There’s something irresistible about the golden, caramelized sweetness of a Pineapple Upside-Down Cake. This beloved dessert combines the richness of butter, sugar, and a delightful tropical twist from fresh pineapple slices. Originating in the mid-20th century, this cake has become a timeless favorite for both special occasions and everyday indulgence.
Whether you’re an experienced baker or someone just learning the ropes in the kitchen, this cake is incredibly simple to make, yet it always leaves a lasting impression. The beauty of the Pineapple Upside-Down Cake lies in its perfect blend of textures: the moist, fluffy cake pairs beautifully with the tender caramelized pineapple. Top it off with a hint of maraschino cherries for extra color and sweetness, and you’ve got a dessert that is both stunning and delicious!
Ready to get baking? Let’s dive into the recipe!
Ingredients:
For the topping:
1 can (about 20 oz) of pineapple slices in juice (drained)
1/4 cup of unsalted butter
1/2 cup of brown sugar (packed)
6 maraschino cherries (optional, for garnish)
For the cake:
1 1/2 cups of all-purpose flour
1 cup of granulated sugar
1/2 cup of unsalted butter (softened)
2 large eggs
1/2 cup of whole milk
1 1/2 teaspoons of baking powder
1/2 teaspoon of vanilla extract
A pinch of salt
Instructions:
Prepare the Topping:
Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a 9-inch round cake pan, melt the butter over low heat on the stove, or place it in the oven for a few minutes. Once melted, sprinkle the brown sugar evenly over the butter, allowing it to dissolve and form a smooth syrup.
Step 3: Arrange the drained pineapple slices over the sugar mixture in a circular pattern. Place one maraschino cherry in the center of each pineapple ring for an added burst of color and sweetness. Set the pan aside.
Prepare the Cake Batter:
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