Classic Pineapple Upside-Down Cake

Let’s make it

1. 1

   Preparation

   Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust with flour, shaking out the excess.

2. 2

   Topping

   In a small saucepan, melt the 60 grams of unsalted butter over medium heat. Stir in the brown sugar and cook until the mixture is bubbly and amber-colored, about 2-3 minutes.

3. 3

   Topping

   Pour the caramelized brown sugar mixture evenly into the prepared cake pan. Arrange the pineapple rings on top of the caramel sauce, spacing evenly. Place a maraschino cherry in the center of each pineapple ring if using.

4. 4

   Cake Batter

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

5. 5

   Cake Batter

   In a large bowl, beat the softened 85 grams of unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.

6. 6

   Cake Batter

   Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

7. 7

   Cake Batter

   Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.

8. 8

   Assembly

   Pour the batter gently over the arranged pineapple rings and spread evenly with a spatula.

9. 9

   Baking

   Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake edges pull away slightly from the pan.

10. 10

    Finishing

    Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge to loosen the cake.

11. 11

    Finishing

    Place a serving plate over the cake pan and carefully invert the pan to release the cake with the pineapple side up.

12. 12

    Serving

    Allow the cake to cool slightly before serving warm or at room temperature.