Pineapple Upside Down Cake
The scent of caramelized pineapple and warm vanilla wafting from the kitchen is more than just a smell; it’s a hug from the past, a whisper of simpler times. For me, Pineapple Upside Down Cake isn’t just a dessert; it’s a memory woven with Sunday dinners at Grandma’s house, laughter echoing, and that golden-brown masterpiece shimmering on the table. Each slice was a burst of sunshine, a perfect balance of tangy fruit and tender, buttery cake. It felt fancy, yet it was comfort itself. Today, I wa
- Prep Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 generous slices
Ingredients
**For the Caramel Topping:**
* 1/2 cup (113g) unsalted butter, melted
* 1 cup (200g) packed light brown sugar
* 1 can (20 ounces) pineapple rings in juice or light syrup, drained well (reserve 2 tablespoons of juice)
* 10-12 maraschino cherries, stems removed and patted dry
**For the Cake Batter:**
* 1 1/2 cups (180g) all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup (113g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs, at room temperature
* 1 teaspoon vanilla extract
* 1/2 cup (120ml) whole milk, at room temperature
* 2 tablespoons reserved pineapple juice (from the canned pineapple)
Nutrition
- Calories: 420 kcal
- Sugar: 45g
- Sodium: 250mg
- Fat: 17g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
Find it online: https://www.lunarecipez.com/pineapple-upside-down-cake-2/