This soft and super moist Pineapple Upside Down Cake is an easy dessert recipe. The tanginess of the pineapple and sweetness of the cherries makes a perfect combination for a great dessert.
I found this recipe of cooknshare website and followed it as it is. I had tried a similar pineapple cake few years back. You can check out that recipe here.
For the Glaze and Topping:
¼ cup of melted unsalted butter
½ cup of light brown sugar
7 pineapple rings
For the Cake Mix:
1¾ cups of all purpose flour
1 tsp of baking powder
¼ tsp of salt
½ cup of softened butter
¾ cup of white granulated sugar
½ cup of pineapple juice
Preheat your oven to 350 F (177 C).
Put the melted butter and brown sugar in a mixing bowl. Whisk until a smooth and silky mixture forms. Place it into the bottom of a 9 inch cake pan and smooth it out evenly using a spatula.
Place the pineapple rings over it and the cherries into the center of the rings.
Put the softened butter and white sugar into a separate mixing bowl and whisk them together.
Add in the eggs and whisk. Pour in pineapple juice and whisk until combined.
Sift in the flour, baking soda, and salt. Whisk once again until well combined and the batter is lump free. You can use electric mixer if you like.
Pour the batter over the pineapple rings and smooth it out with a spatula. Place it on a baking tray.
Put it in the oven and allow it to bake for 30 minutes or until an inserted toothpick comes out clean.
Using a sharp knife cut around the edges of the cake pan to ensure it doesn’t stick. Place a plate over the top and flip it over. Give it a few taps and remove the cake pan.
Slice, serve, and enjoy your pineapple upside down cake.