How To Make Pineapple Upside-Down Cake
This classic cake features caramelized pineapple and cherries on a buttery sponge.
Serves:
Ingredients
- 4 tbsp unsalted butter
- 1/2 cup brown sugar
- 4 slices canned pineapple rings, drained
- 4 maraschino cherries
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk
Instructions
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Preheat oven to 350°F.
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Melt butter in a small saucepan and pour into an 8-inch cake pan. Sprinkle brown sugar over melted butter, then arrange pineapple rings and cherries on top.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a separate large bowl, beat granulated sugar and egg together until pale and fluffy. Gradually add in flour mixture, alternating with milk, until just combined.
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Pour batter over pineapple and smooth top.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in pan for 5 minutes, then invert onto a serving plate and remove pan.
Nutrition
- Calories : 444kcal
- Total Fat : 16g
- Saturated Fat : 10g
- Cholesterol : 86mg
- Sodium : 234mg
- Total Carbohydrates : 71g
- Dietary Fiber : 1g
- Sugar : 53g
- Protein : 5g
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