Best Pineapple Upside Down Cake
Let’s bring back this retro vanilla cake that’s super moist and topped with pineapple slices tucked into a generous caramelized brown butter and sugar topping. It’s called pineapple upside down cake and it’s out-of-this-world delicious!
Servings: 8 slices
Equipment
- 9" round cake pan
- Stand mixer (or hand mixer)
Ingredients
The Topping
- 20 ounce can pineapple slices in juice 7-8 rings
- 7-8 maraschino cherries optional
- 4 tablespoons (1/2 stick) unsalted butter
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
The Cake
- 1 cup all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, softened
- ⅓ cup granulated sugar
- ¼ cup pineapple juice from can
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350℉. Well grease a 9” round cake pan.
- For the topping: In a small pot, add 4 tablespoons butter. Over medium-high heat, brown butter by letting it melt, bubble, and then swirl it around until it turns nut brown.
- Once browned, remove from heat. Add in brown sugar, 1/8 teaspoon salt, and vanilla (it may spatter…be careful!). Stir until combined.
- Spread mixture in the bottom of the cake pan as evenly as possible. It’s ok if the butter separates a bit from the sugar.
- Pat dry the pineapple slices and cherries. Add pineapple slices decoratively to the top of the brown sugar/butter layer. Then place cherries in the centers of the pineapple rings. Set aside.
- For the cake: In the bowl of a mixer, add softened butter and granulated sugar. Cream them together on medium speed until fluffy, about 1 minute.
- Scrape down sides of the bowl. Add in the egg and vanilla. Stir until combined.
- In a separate bowl, whisk together flour, baking powder, and ¼ teaspoon salt.
- Add dry ingredients to wet ingredients, and mix until just combined, scraping down the sides of the bowl as needed.
- Add pineapple juice. Mix until just combined.
- Disperse batter throughout the cake pan. Use the back of a spatula and your fingers to very gently spread the batter into a thin, even layer so the fruit and butter/sugar layer are completely covered. This may take some time and patience, but it will be worth it!
- Bake cake for 25-29 minutes, until the top of the cake is set and light golden.
- Let cool for 15 minutes.
- Gently run a knife around the edges of the cake pan to loosen the cake. Place a plate or cake stand on top of the cake and quickly flip (invert) the cake onto the plate/stand. Enjoy right away, warm, for the best pineapple upside down cake ever.
Video
Notes
- Look for a can of pineapple slices (rings) in 100% pineapple juice.
- Grease your pan well (the sides, corners, and bottom).
- The time it takes for butter to brown depends on the brand of butter (typically 5-9 minutes).
- This cake will be thin, buttery and delicate with a lovely caramelized layer of pineapple and cherries. It is the perfect ratio of cake to pineapple topping and is SO good!
Nutrition
Serving: 1slice | Calories: 315kcal | Carbohydrates: 37g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 151mg | Potassium: 62mg | Fiber: 1g | Sugar: 24g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg