Pineapple Upside-Down Cake
Description
Gooey caramel, golden pineapples, and a vanilla cake so soft it practically begs for a fork (or fingers, if no one is looking). It’s the kind of dessert that feels like a little celebration, even on an ordinary day. With its caramelized pineapple rings and bright red cherries tucked into a buttery brown sugar topping, it always reminds me of potlucks, Sunday dinners, and baking with someone who lets you lick the spoon. Serve it warm with a dollop of whipped cream, and you’ve got yourself a slice of comfort, retro charm, and all.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan liberally.
- To make the caramel topping for the cake, melt the butter in a microwave safe container. Stir in 2 tbsp of dark rum if using (optional). Pour this mixture into the bottom of your prepared pan. Sprinkle the brown sugar over the melted butter evenly, and press it in.
- Place pineapple slices over the butter and sugar in a single layer. Add maraschino cherries in the center of each pineapple ring and between slices. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- In another bowl, whisk together the eggs and the sugar, till the mixture looks pale and thick. Next, add the oil, buttermilk, pineapple juice, vanilla extract, and the remaining 2 tbsp rum (if using).
- Pour the wet mixture into the dry ingredients and mix until just combined. Don't overmix, the batter should be smooth but not overworked.
- Carefully pour the batter over the arranged fruit and gently smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes (not too long or the caramel may stick). Run a knife around the edges, place a serving plate over the pan, and carefully flip it upside down. Lift the pan gently to get the cake out.
- Slice and serve warm or at room temperature. It’s lovely on its own or with a scoop of vanilla ice cream.
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