Here’s a classic Upside-Down Cake recipe 🍍🍰—sweet, caramelized fruit on top of a soft, buttery cake.
Ingredients
Topping (fruit layer)
- ½ cup (1 stick) butter
- ½ cup brown sugar
- 1 can pineapple slices (or fresh pineapple), drained
- Maraschino cherries (optional, for decoration)
Cake
- 1½ cups all-purpose flour
- 1 cup sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Make the topping:
- Melt butter in a 9-inch round cake pan.
- Sprinkle brown sugar evenly over the butter.
- Arrange pineapple slices on top; place cherries in the centers if using.
- Make the cake batter:
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, oil, egg, and vanilla.
- Stir wet ingredients into dry until just combined.
- Assemble & bake:
- Pour batter over pineapple slices.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & invert:
- Let cake cool 5–10 minutes.
- Run a knife around edges, place a serving plate on top, and carefully invert the cake.
Tips & Variations
- Other fruits: Try peaches, apples, pears, or berries.
- Caramelized flavor: Add a pinch of cinnamon or nutmeg to the brown sugar.
- Mini version: Use a muffin tin to make individual upside-down cakes (bake 20–25 minutes).
- Extra moist: Brush pineapple slices with a little pineapple juice or melted butter before adding the sugar.
I can also give a quick 20-minute skillet upside-down cake that’s perfect for a fast dessert if you want.
Do you want me to do that?
