Description
A golden pineapple upside-down cake with caramelized fruit, buttery crumb, and tropical flair—easy, fruity, stunning for any dessert table.
Ingredients
For the topping:
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1/4 cup unsalted butter
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1/2 cup brown sugar
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6–7 pineapple slices, drained (canned or fresh)
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Maraschino cherries or fresh raspberries (optional, for garnish)
For the cake batter:
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup milk
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1/4 cup pineapple juice
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
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Melt 1/4 cup butter with brown sugar and pour into pan. Spread evenly.
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Arrange pineapple slices over the sugar mix; add cherries/raspberries if desired.
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, cream softened butter and sugar until fluffy.
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Beat in eggs one at a time, then mix in vanilla extract.
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Add flour mixture in three additions, alternating with milk and pineapple juice. Mix until just combined.
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Pour batter over pineapple layer and smooth the top.
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Bake for 40–45 minutes or until a toothpick comes out clean.
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Cool in pan 10–15 minutes, then invert onto a plate.
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Garnish with whipped cream and berries if desired.
Notes
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For added tropical flavor, use fresh pineapple and freshly whipped cream.
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Serve warm or at room temperature.
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Great for brunches, potlucks, or summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American