🍍 Pineapple Upside-Down Cake
Golden pineapple, buttery brown sugar, and fluffy vanilla cake come together in this classic, crowd-pleasing dessert.
📝 Ingredients
For the Topping:
½ cup unsalted butter
1⅓ cups packed brown sugar
3½ cups fresh pineapple chunks (or canned rings, drained)
For the Cake Batter:
2⅔ cups all-purpose flour
2 cups granulated sugar
1 tbsp baking powder
1 tsp salt
⅔ cup vegetable oil
1½ cups milk + 1 tbsp white vinegar (let sit 5 minutes to curdle – DIY buttermilk)
2 large eggs, lightly beaten
1 tsp pure vanilla extract
👩🍳 Instructions
1️⃣ Prepare the Topping:
Preheat your oven to 350°F (175°C).
Place the butter in a 9×13-inch glass baking pan and melt it in the oven.
Once melted, evenly sprinkle the brown sugar over the butter.
Layer the pineapple chunks or rings over the brown sugar. Set aside.
2️⃣ Make the Cake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the oil, buttermilk (milk + vinegar mixture), eggs, and vanilla.
Mix on low speed for 30 seconds, just until combined.
Turn to high speed and beat for 3 minutes, scraping down the sides occasionally.
3️⃣ Assemble and Bake:
Carefully pour the batter over the prepared pineapple layer in the pan.
Place the cake pan on a jelly roll pan or foil-lined oven rack to catch any bubbling sugar.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
4️⃣ Invert the Cake:
Remove from the oven and gently loosen the edges with a butter knife.
Place a large serving platter or jelly roll pan over the cake and carefully flip it upside down.
Let it rest for 3 minutes before lifting off the baking dish.
🍒 Serve and Enjoy:
Serve warm, room temperature, or chilled, topped with:
Sweetened whipped cream
Maraschino cherries