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Perfect Pineapple Upside Down Cake Recipe with Easy Caramelized Topping

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A tender, buttery pineapple upside down cake topped with a sticky, glossy caramelized pineapple and brown sugar topping. This quick and easy dessert is perfect for gatherings and offers a nostalgic, tropical flavor.

Ingredients

Scale
  • 1 medium fresh pineapple, peeled, cored, and sliced into rings (or canned pineapple rings, drained and patted dry)
  • 6 tablespoons unsalted butter (85g), divided
  • 3/4 cup dark brown sugar (150g), packed
  • 1 1/2 cups all-purpose flour (190g), sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (120ml), room temperature (can substitute with almond milk for dairy-free)
  • 1 teaspoon vanilla extract
  • Optional: Maraschino cherries for the center of pineapple rings

Instructions

  1. Preheat the oven to 350°F (175°C). Butter the 9-inch cake pan generously.
  2. Prepare the caramelized topping: In a small saucepan, melt 3 tablespoons (43g) of unsalted butter over medium heat. Add 3/4 cup (150g) dark brown sugar and stir continuously until the mixture bubbles and thickens to a syrupy consistency, about 5 minutes. Pour evenly into the bottom of the cake pan.
  3. Arrange pineapple rings on top of the caramel in the pan. If using maraschino cherries, place one in the center of each ring.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
  5. Cream butter and sugar: In a large bowl, beat the remaining 3 tablespoons (43g) unsalted butter with 1 cup (200g) granulated sugar until light and fluffy, about 3-4 minutes.
  6. Add eggs and vanilla: Beat in eggs one at a time, ensuring each is well incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
  7. Alternate adding dry ingredients and milk: Add the dry mixture in three parts, alternating with 1/2 cup (120ml) whole milk, beginning and ending with the dry. Mix gently until just combined; do not overmix.
  8. Pour batter evenly over the arranged pineapple rings, smoothing the top with a spatula.
  9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and edges are golden brown.
  10. Cool the cake in the pan for about 10 minutes, then run a knife around the edges, place a serving plate over the pan, and carefully invert the cake to reveal the caramelized pineapple topping.

Notes

Use fresh pineapple for juicier, more vibrant flavor. If using canned pineapple, drain and pat dry to avoid sogginess. Stir caramel gently over moderate heat to prevent burning. Let cake cool before inverting to ensure caramel sets properly. For a crispier edge, broil for 1-2 minutes after baking, watching closely.

Nutrition

Keywords: pineapple upside down cake, caramelized topping, easy dessert, tropical cake, quick cake recipe, buttery cake, pineapple dessert

Find it online: https://blairrecipes.com/perfect-pineapple-upside-down-cake-recipe-with-easy-caramelized-topping/