Pineapple Upside Down Cake
Sweet, buttery, and bright: classic dessert with caramelized brown sugar, tangy pineapple rings, and a hint of vanilla. Perfect for any occasion.
Ingredients
- 1/4 cup unsalted butter melted
- 1/2 cup packed light brown sugar for topping
- 8 pineapple rings canned in 100% juice or fresh, drained well
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder ensure it’s fresh for best rise
- 1/2 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 cup plain Greek yogurt adds moisture and a tender crumb
- 1/2 cup whole milk or coconut milk for dairy-free version
- 2 teaspoons pure vanilla extract I love Nielsen-Massey
- Zest of 1 lemon optional bright note
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and sprinkle brown sugar evenly on the bottom.
- Place pineapple rings over the sugar in concentric circles. Add cherries in the center of each ring if desired.
- Whisk together flour, baking powder, and salt in a medium bowl. Sift if needed to remove lumps.
- In a large bowl, combine granulated sugar and melted butter. Add eggs, one at a time, then mix in yogurt, milk, vanilla extract, and lemon zest.
- Gently fold dry ingredients into wet, being careful not to overmix. It's okay to have a few lumps in the batter.
- Pour the batter over the pineapple in the pan and bake for 30–35 minutes until a toothpick comes out with moist crumbs attached.
- Let the cake cool for 10 minutes, then invert onto a serving plate. Cool an additional 15 minutes before slicing and serving.
Notes
For a softer crust, cover with foil during the last 10 minutes of baking. Use ripe pineapple or canned rings without added syrup for best results.