Pineapple Upside Down Cake

Ingredients

• 4 tablespoons unsalted butter
• ½ cup packed brown sugar
• 1 can (20 oz) canned pineapple rings in juice
• 8 whole maraschino cherries
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 whole large eggs
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder

Instructions

1. 1

   Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Place a 9-inch round cake pan on the stovetop over medium heat and add 4 tablespoons of butter to the pan.

3. 3

   Stir the butter constantly as it melts, then add 0.5 cup of brown sugar to the pan and stir until the sugar dissolves and the mixture turns amber-colored, about 2 minutes.

4. 4

   Remove the pan from the heat and pour out any juice from the pineapple can into a measuring cup; set the juice aside.

5. 5

   Arrange the drained pineapple rings in a single layer across the bottom of the pan, covering as much of the caramel as possible.

6. 6

   Place one maraschino cherry in the center hole of each pineapple ring, or tuck cherries into the gaps between rings.

7. 7

   In a medium bowl, whisk together 1.5 cups of flour and 1.5 teaspoons of baking powder until no lumps remain.

8. 8

   In a large bowl, add 0.5 cup of softened butter and 1 cup of granulated sugar, then beat with an electric mixer on medium speed until the mixture looks pale and fluffy, about 3 minutes.

9. 9

   Crack the two eggs into the bowl one at a time, beating on medium speed for 30 seconds after each egg until fully combined.

10. 10

    Pour in 1 teaspoon of vanilla extract and beat on medium speed for 15 seconds until the batter looks smooth.

11. 11

    Sprinkle the flour mixture over the batter, then stir with a wooden spoon just until no white streaks of flour are visible—do not overmix.

12. 12

    Measure out 0.25 cup of pineapple juice and stir it into the batter until the batter looks smooth and pourable, like thick pancake batter.

13. 13

    Pour the batter slowly and evenly over the pineapple and caramel in the pan, using a rubber spatula to gently spread it to the edges so the pineapple stays in place.

14. 14

    Set the pan on the middle oven rack and bake until a wooden toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs, about 35 minutes.

15. 15

    Remove the pan from the oven using oven mitts and let it sit at room temperature for 5 minutes so the caramel softens slightly.

16. 16

    Run a thin knife around the inside edge of the pan to loosen the cake from the sides.

17. 17

    Place a serving plate upside down on top of the pan, then hold the plate and pan firmly and flip them together—the cake should slide onto the plate with the pineapple on top.

18. 18

    If any caramel is still stuck in the pan, use a rubber spatula to scrape it out onto the top of the cake and smooth it over the pineapple.

19. 19

    Let the cake cool to room temperature, about 30 minutes, before slicing and serving.

Tools you’ll need

• 9-inch round cake pan
• stovetop
• measuring cup
• medium bowl
• whisk
• large bowl
• electric mixer
• wooden spoon
• rubber spatula
• oven
• wooden toothpick
• oven mitts
• thin knife
• serving plate

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