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Retro Pineapple Upside-Down Cake: A Classic Reimagined!

Retro Pineapple Upside-Down Cake (Back and Better Than Ever)
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A delightful twist on the classic pineapple upside-down cake, bringing back nostalgic flavors with a modern touch.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 can (20 oz) sliced pineapple, drained
  • Maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a round cake pan, melt the butter and sprinkle the brown sugar evenly over it.
  3. Arrange the pineapple slices and cherries on top of the brown sugar mixture.
  4. In a mixing bowl, combine flour, granulated sugar, baking powder, and salt.
  5. In another bowl, whisk together milk, eggs, and vanilla extract.
  6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  7. Pour the batter over the pineapple and cherries in the cake pan.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool for 10 minutes, then invert onto a serving plate.

Notes

  • For a richer flavor, use brown sugar in the batter as well.
  • Serve warm with whipped cream or vanilla ice cream.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://howeats.com/retro-pineapple-upside-down-cake-recipe/