How to Make Pineapple Upside Down Cake

By opnlin -

How to Make Pineapple Upside Down Cake

 

Introduction

Pineapple upside-down cake is a classic American dessert that is perfect for any occasion. It is made with a buttery brown sugar topping and pineapple rings, and it is baked until the cake is golden brown and the pineapple is caramelized.

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup packed light brown sugar
  • 6 (1/2-inch) thick slices fresh pineapple
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, melt butter and brown sugar together over medium heat. Stir until smooth. Pour into prepared pan.
  3. Arrange pineapple slices in a single layer over brown sugar mixture.
  4. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
  5. In a separate bowl, whisk together milk, egg, and vanilla extract.
  6. Pour wet ingredients into dry ingredients and whisk until just combined.
  7. Pour batter over pineapple.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool for 10 minutes before inverting onto a serving plate.

Tips

  • For a richer flavor, use dark brown sugar instead of light brown sugar.
  • For a spicier dish, add 1/4 teaspoon of ground cinnamon or nutmeg to the brown sugar mixture.
  • For a healthier option, use light or coconut milk instead of whole milk.

Variations

  • For a tropical twist, add 1/2 cup of chopped mango, papaya, or banana to the batter.
  • For a more decadent dessert, top with whipped cream or ice cream.

Conclusion

Pineapple upside-down cake is a delicious and easy-to-make dessert that is sure to please. It is a great option for any occasion, and it can be customized to your liking.

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