PictariaPictaria

Pineapple Upside-Down Cake

Pineapples of Hawaii

Pineapple Upside-Down Cake

Pineapple upside-down cake took off in the 1920s, right when Hawaiian canned pineapple rings first reached mainland kitchens in quantity. The cake is, in a real sense, a souvenir of the plantation era.

Recipe

Pineapple Upside-Down Cake

Makes one 9-inch cake

Ingredients

  • ¼ cup butter, for the pan
  • ½ cup brown sugar
  • Pineapple rings and maraschino cherries
  • 1½ cups flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup milk

Directions

  1. Melt the ¼ cup butter in a 9-inch round cake pan and sprinkle with the brown sugar.
  2. Arrange pineapple rings over the sugar with a cherry in each center.
  3. Whisk the flour, baking powder, and salt.
  4. Cream the softened butter with the sugar, then beat in the eggs, vanilla, and milk.
  5. Fold in the dry ingredients and spread the batter over the pineapple.
  6. Bake at 350°F for 40–45 minutes.
  7. Cool 10 minutes, then invert onto a plate.

Invert while still warm — the caramel sets fast and will stick if it cools in the pan.