Pineapple Upside-Down Cake
Brown sugar and butter line the bottom of a cake pan before pineapple rings are arranged in a tight pattern and covered with a vanilla sponge batter. During baking, the sugar and butter melt into a sticky caramel that coats each ring. When the warm cake is inverted onto a plate, the pineapple appears on top in a glossy, amber-glazed arrangement. The fruit's natural acidity cuts through the caramel's sweetness, while the buttery sponge beneath absorbs just enough juice to stay moist without becoming soggy. Running a knife around the edge before flipping ensures a clean release. Patting the pineapple rings dry before placing them in the pan prevents excess moisture from diluting the caramel layer.
Adjust Servings
Instructions
- 1
Preheat oven to 175C and grease the pan bottom with butter.
- 2
Sprinkle brown sugar and arrange pineapple rings tightly.
- 3
Cream butter and sugar, then beat in eggs.
- 4
Alternate flour and milk into the batter, then spread over pineapple.
- 5
Bake 35-40 minutes, cool 10 minutes, then invert onto a plate.
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