I’ve been making this cake for years. This is my go-to Upside Down Cake, this can also be made with Pears.
Topping:
¼ Cup Butter(unsalted), melted
½ Cup Dark Brown Sugar, packed
10 Pineapple Rings patted dry with paper towel (you can use the Tid-Bitts, just arrange in pattern you like)
Maraschino Cherries (place in centre of pineapple rings, or arrange with bitts)
- Prepare Topping
- Mix melted butter and brown sugar and pour into a 9-inch round cake pan
- Arrange pineapple and cherries on top of sugar butter mixture
- Set aside
- Pre heat the oven to 350F
For the Cake:
All the ingredients should be room temperature.
½ Cup unsalted butter
¾ Cup granulated sugar
2 Large Eggs
2 Teaspoons Pure Vanilla Extract
1 ½ Cups All Purpose Flour
1 ½ Teaspoon of Baking Powder
¼ Teaspoon Kosher Salt
½ Cup Buttermilk *
- In a small bowl combine the flour, baking powder and salt
- In the bowl of a stand mixer combine the sugar and butter and mix until creamy
- Add eggs one at a time until combined
- Mix in vanilla
- Alternate the flour and butter milk, starting and ending with flour (be sure not to over mix)
- Pour or spoon batter over the pineapple and spread evenly.
- Bake at 350F for 45 minutes, at the 30-minute mark, you may want to cover loosely with foil to prevent from turning to dark. Insert toothpick in centre of cake, it should come out clean
- Let cool on rack for 10 minutes before turning onto cake platter or stand
- Serve with Whipped Cream
*Note(s):
*Buttermilk-if you don’t have buttermilk, measure just shy of a ½ cup of whole milk and add ½ Teaspoon of White Vinegar stir and let sit for a few minutes.
