I will confess right now, I had never made a pineapple upside-down cake ever in my life. But my father in law had a birthday and I asked the Hubby what kind of cake would his mom make for birthdays, and this is what he came up with. You know how loathe I am to use anything out of cans, and more of these recipes call for a boxed cake, again, something I refuse to do! So I did a little research, and came up with a hybrid of several recipes, and the verdict was “It’s delicious!”, which really was all I could have asked for.
My only issue here was that the batter seemed way too thick, so I thinned it with 2 tablespoons of whole fat milk. Take my advice, don’t be tempted to do that. The cake, while very good, was so moist, I couldn’t get a slice to hold together at all. Perhaps that was also due to the fact that I was forced to use fresh pineapple. I went to several different stores in search of the canned rings, but to my amazement, I couldn’t find any, so the local fruit and veg store cored me a fresh one. I wanted to get super cute with the bottom/top of the cake, and so you’ll see the multiple cherries and bits and pieces of pineapple strewn all over. No need for you to do that, basic is usually best.
Pineapple Upside-Down Cake
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (100g) packed light brown sugar
- sliced pineapple (6-8 slices, reserve the juice)
- 1 jar maraschino cherries
- 1 and 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup vanilla or plain Greek yogurt
- 1/2 cup milk
- 1/4 cup reserved pineapple juice
- 1 tablespoon vanilla extract
- Preheat oven to 350°F
- Pour melted butter into a 9-inch pie dish or 9×2 inch round cake pan, turn the pan so the bottom and sides are covered with butter. Sprinkle brown sugar to coat, turning and tapping the pan as you go. Top with pineapple slices and arrange cherries between the pineapple slices.
- In a medium bowl, mix together flour, baking powder, baking soda and salt and stir well to combine. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps – mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick, don’t let that scare you.
- Pour the batter over the prepared pineapple lined pan. Smooth over the top with the back of a spoon or an offset spatula. It doesn’t have to be perfect, this will be the bottom of the finished cake. Bake for 45-50 minutes. Cover loosely with aluminum foil if it starts to brown too quickly. Remove the pan from the oven when it’s uniformly browned on top and there isn’t any wiggle when you shake the pan. Allow to cool for 10 minutes on a rack.
- Run a knife around the edges of the pan to loosen the cake, and invert cake on a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. The covered cake will store for up to 3 days in the refrigerator.
Not too hard, and definitely delicious!