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Pineapple Upside-Down Cake

Sweet-juicy caramelized pineapple slices baked underneath a soft, rich and buttery cake, turned upside down to reveal a gorgeous presentation! #pineappleupsidedowncake #upsidedowncake #pineapplecake #buttercake

5 from 3 reviews

This pineapple upside-down cake is incredibly soft and moist with a lovely scent of caramel and vanilla baked into the cake.

Ingredients

Base

Cake

Instructions

  1. Preheat oven to 350º.
  2. To prepare the base; pour the melted butter into a 9″ round deep-dish pie plate or deep-dish cake pan.  Use a rubber spatula to coat the bottom and sides of the pan. Sprinkle the brown sugar evenly over the bottom surface. Then place the pineapple slices on top. Add the cherries to the center and in between each pineapple slice.
  3. To prepare the cake; in a medium bowl, toss together the flour, baking powder and salt. Set aside.
  4. In a large bowl, whisk together the melted butter and sugar. Then whisk in the eggs, buttermilk and vanilla. Mix in the dry ingredients until combined. Pour the batter over the pineapples and cherries. Place on top of a baking sheet to prevent any of the brown sugar and butter bubbly over and burning onto the bottom of your oven.
  5. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  6. When ready to serve, place a serving plate face down over the cake. Then invert the cake onto the serving plate.

Notes

Cake is best eaten the day of. Leftovers can be stored in the fridge for 1-2 days.

Keywords: pineapple upside-down cake, pineapple cake, buttermilk cake

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