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Pineapple Upside-Down Cake
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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
- Melt the ¼ cup butter in a 9-inch round cake pan and sprinkle with the brown sugar.
- Arrange pineapple rings over the sugar with a cherry in each center.
- Whisk the flour, baking powder, and salt.
- Cream the softened butter with the sugar, then beat in the eggs, vanilla, and milk.
- Fold in the dry ingredients and spread the batter over the pineapple.
- Bake at 350°F for 40–45 minutes.
- 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.