Fresh Pineapple Upside-Down Cake is a classic dessert featuring sweet and juicy slices of fresh pineapple caramelized in a buttery brown sugar topping. The cake itself is moist and tender, and when flipped, the golden pineapple and sticky caramel topping create a beautiful, delicious presentation. This dessert is perfect for special occasions or anytime you’re craving a tropical-inspired treat.
Ingredients:
For the topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- Fresh pineapple slices (about 1 small pineapple, cored and sliced)
- Maraschino cherries (optional, for garnish)
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
- 1/4 cup pineapple juice (fresh or canned)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a cast iron skillet.
- Prepare the topping: Pour the melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the butter. Arrange the fresh pineapple slices in a single layer over the brown sugar. Place a maraschino cherry in the center of each pineapple ring if using.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Make the batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate dry ingredients and liquids: Gradually add the flour mixture to the creamed butter mixture in three additions, alternating with the milk and pineapple juice. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter: Gently pour the cake batter over the arranged pineapple slices, spreading it evenly with a spatula.
- Bake the cake: Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the cake should spring back when lightly touched.
- Cool and invert: Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges to loosen the cake. Carefully invert the cake onto a serving platter, revealing the caramelized pineapple on top.
- Serve: Allow the cake to cool slightly before serving. This Fresh Pineapple Upside-Down Cake is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy the fresh, tropical flavors of this classic Pineapple Upside-Down Cake made with real pineapple for an extra juicy and flavorful dessert!
