Pineapple Upside-Down Cake
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!
Servings 8 servings
Calories 334kcal
Equipment
Ingredients
Topping
- ¼ cup butter
- ½ cup brown sugar packed
- 20 ounce can sliced pineapple
Cake
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¼ cup butter
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350 F.
- Melt butter in bottom of 9-inch round cake pan.¼ cup butter
- Sprinkle brown sugar over butter.½ cup brown sugar
- Add pineapple slices over brown sugar. Set aside.20 ounce can sliced pineapple
- Add cake ingredients to a large bowl.1 ¼ cups all-purpose flour, ½ cup granulated sugar, 1 ½ teaspoon baking powder, ½ teaspoon salt, ¾ cup milk, ¼ cup butter, 1 teaspoon vanilla extract, 1 large egg
- Mix on low for 30 seconds.
- 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.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 260mg | Potassium: 253mg | Fiber: 1g | Sugar: 37g | Vitamin A: 467IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 1mg