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Dessert for 10

Pineapple Upside-Down Cake

Fresh pineapple and brown sugar bake beneath a vanilla butter cake, then turn out glossy-side up after cooling.

$0.54per serving $
65 minstart to table
10servings

AmericanVegetarianBudgetDessertsFall

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 2 cups fresh cubed pineapple
  • 1 1/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2/3 milk
  • sweetened whipped cream (optional)
  • maraschino cherries or fresh cherries (optional)

Steps

  1. Heat the oven to 350 F and grease a 9-inch round cake pan with cooking oil.
  2. Melt 1/4 cup butter in the pan, sprinkle in the brown sugar, and spread the pineapple evenly over it.
  3. Whisk the flour, baking powder, and salt in a bowl.
  4. Beat the remaining butter and granulated sugar until light, then beat in the eggs and vanilla.
  5. Mix the dry ingredients into the butter mixture, alternating with the milk, until just combined.
  6. Spread the batter over the pineapple and bake for 40 to 45 minutes until a toothpick comes out clean.
  7. Cool the cake for 10 minutes, then invert it onto a plate.

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