| Preparation time | 15 min |
| Cooking Time | 45 min |
| Ready In | 1 h |
| Level of Difficulty | Easy |
| Servings | 10 |
This cake is baked until golden brown, then inverted onto a serving plate so that the pineapple is on top.
The origins of pineapple upside down cake can be traced back to the early 20th century, when canned pineapple became widely available and home cooks began experimenting with new ways to use it in their baking. The cake became particularly popular in the 1920s and 1930s, and has remained a beloved dessert ever since.
There are many variations of pineapple upside down cake, with some recipes including additional ingredients such as coconut, nuts, or rum. It can be served warm or cold, and is often accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients
Directions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a 10-inch cake pan over low heat.
- The brown sugar should be spinkled evenly over the melted butter.
- Add the pineapple slices on top of the sugar in a single layer.
- Use a medium bowl to whisk together the flour, baking powder and salt.
- In a separate bowl, beat together the milk, eggs, vanilla extract, and 1/4 cup of the reserved pineapple juice.
- Wet ingredients should be added to the dry ingredients and whisked until smooth.
- Pour the batter over the pineapple slices in the cake pan and use a spatula to smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake and the toothpick comes out clean.
- Remove cake from the oven and let it cool for 5 minutes in the pan.
- Run a knife around the edge of the cake pan to loosen it all around.
- Place a serving platter over the top of the pan, and invert the cake onto the platter.
- Serve warm or at room temperature.
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