🍍 Pineapple Upside-Down Cake (Easy Version)
Ingredients
Topping
4 tbsp butter
½ cup brown sugar
Pineapple slices (fresh or canned)
Maraschino cherries (optional, for the classic look)
Cake
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter (softened)
¾ cup sugar
2 eggs
1 tsp vanilla extract
½ cup pineapple juice or milk
Instructions
Prep the pan
Preheat oven to 175°C / 350°F.
Melt 4 tbsp butter and pour into a baking pan.
Sprinkle brown sugar evenly on top.
Arrange pineapple slices over the sugar (add cherries in the centers if you want the classic look).
Make the cake batter
In one bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy.
Beat in eggs one at a time, then vanilla.
Add dry ingredients and pineapple juice (or milk), mixing gently until smooth.
Bake
Pour batter over the pineapple layer.
Bake for 35–45 minutes, until a toothpick comes out clean.
Flip & serve
Let cool 10 minutes.
Carefully flip onto a plate.
Serve warm (🔥 with vanilla ice cream or whipped cream).
Pro Tips
Want it extra juicy? Drizzle 1–2 tbsp pineapple juice over the topping before baking.
Add a pinch of cinnamon to the brown sugar for cozy flavor.
Works great in a skillet too if it’s oven-safe.
Want a no-oven version, eggless, or microwave mug cake version?
