Pineapple Upside down cake was one of my favorite cakes as a child. I really loved the taste of those sweet sticky caramelized pineapple rings on the top of the cake. Today, I'm sharing the recipe I use for my pineapple cake. You can also use this recipe to make pineapple upside down cupcakes, as I did. Kids will love them.
You will need:
Cake Batter:
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cup granulated white sugar
2 teaspoon vanilla extract
4 large eggs
1 cup milk
Topping:
4
tablespoons unsalted butter, cut in small pieces
3/4 cup brown sugar
1 medium
pineapple (peeled, cored, and sliced)
Directions:
- Preheat oven to 350 degrees and butter spray a 9 inch
round cake pan.
Topping:
- Place
the butter and brown sugar in a small saucepan and stir over medium heat until
the butter has melted and the sugar has dissolved.
- Pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on
top of the sugar mixture.
Cake Batter:
- In a large bowl, whisk together the flour, baking powder, and salt.
- In the bowl of your electric
mixer, beat the butter and sugar until light and
fluffy.
- Add the eggs, one at a time, and beat well. Add the vanilla extract.
- Add the milk and continue beating.
- Add the flour mixture slowly until all ingredients are mixed well.
- Pour the batter into the cake pan, and bake for about 50 minutes, or until the top of the cake has browned.
- Remove from oven and place on a
wire rack to cool for about 10 minutes.
- Run a sharp knife around the edge of the
pan and then invert the cake onto a serving plate.
