Pineapple upside-down cake: A melt-in-your-mouth buttery vanilla cake with a caramelized pineapple topping.
Course cake, Dessert
Cuisine American, southern
Keyword brown sugar, butter, pineapples
Prep Time 20minutes
Cook Time 1hour15minutes
⅔cuplight brown sugarpacked
120 oz.can pineapples rings (in the own juices, not syrup)(about 11 slices, dried with paper towels)
4tablespoonsunsalted butterroom temperature
½cup + 2 tablespoonsgranulated sugar
¼cuplight brown sugarpacked
½cupheavy whipping cream
Make the Topping
Preheat oven to 325 F. Move oven rack to middle of the oven. (Place a baking sheet on the bottom rack just in case juices from the cake bubble over a bit.)
In a deep 9.5-inch glass pie plate, add melted butter and spread out to cover the bottom.
Sprinkle brown sugar evenly over the butter.
Place a whole pineapple ring in the middle of the pan.
Slice the other pineapples in half and place the halves around the middle pineapple.
Place a cherry in the center of each space. (Refrigerate until ready to use)
Make the Batter
In a large bowl, cream together butter, shortening, white sugar, and brown sugar.
Mix in eggs and vanilla extract. Set aside.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients while alternating between the heavy whipping cream and milk.
Mix just until batter is combined and fluffy, do not over mix.
Pour batter over pineapples and carefully spread out into an even layer.
Time to Bake!
Bake for 40 minutes. Then cover loosely with tented foil (to prevent further browning) and bake for another 30-35 minutes (may need shorter or longer) or until a cake tester inserted into the middle of the cake comes out clean.
Remove from oven and let the cake cool for about 15 minutes.
Time to Invert The Cake!
While the cake is still warm, place a cake stand on top of the pie plate and carefully flip both over. (Use oven mitts since the bottom of the pie plate will be hot! See video for demonstration)