Pineapple Upside-Down Cake

12 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 4 tablespoons unsalted butter (melted - to grease the pan)
• ½ cup light brown sugar (packed)
• 1 8-ounce can sliced pineapple
• 8 maraschino cherries (or strawberries)
• ½ cup unsalted butter (at room temperature)
• ¾ cup granulated sugar
• 2 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour (sifted)
• ¼ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ cup milk (at room temperature)

Method

1. Preheat the oven to 180°C/350°F or 160°C fan oven. Grease a 9-inch round cake pan with melted butter including all sides.
2. Pat dry the pineapple slices and maraschino with paper towels.
3. Prepare the topping: Evenly sprinkle the pan with brown sugar, then top with pineapple slices (start with one full ring in the center, then do the rest around it either full or half slices) and arrange cherries inside the rings. Gently press the fruit in the base, and set aside.
4. Combine the flour, salt, and baking powder in a bowl.
5. In a large mixing bowl with a hand mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract.
6. Add the dry ingredients to the wet ingredients, alternating with the milk, beating just until combined.
7. Spoon the batter evenly over the pineapple slices; gently spreading to cover. Bake for 55-65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8. Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Slice and serve warm or in room temperature.