Gooey, buttery, brown sugar pineapple tops tender white cake in this classic Pineapple Upside-Down Cake recipe. Plus just one bowl and 10 minutes of prep!
Turn speed to high, and beat on high for 1 minute.
Pour batter over pineapple slices, smoothing as needed.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.³
Run a thin knife around the edge of the pan.
Let cool to room temperature, and invert to serve.
Notes
Milk: Anything from skim to whole milk will work. Dairy-free milks like almond milk will also work.
Butter: An equal amount of shortening can be substituted for the butter.
Baking: The cake will bake up to the top of the pan. If you're concerned that the topping may bubble over, set the cake pan on a cookie sheet to bake it.