Pineapple Upside-Down Cake
This easy Pineapple Upside-Down Cake makes a delicious dessert or even afternoon treat with a cup of tea or coffee. Serve warm or cool.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp butter (melted cooled)
- 1/3 cup brown sugar (lightly packed)
- 6 pineapple slices well drained (in syrup or juice, I used syrup)
- 6 maraschino cherries (if desired)
- 2 cup cake/pastry flour
- 11/2 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla
- 1/2 cup plain yogurt (room temperature - I used whole fat yogurt)
- 1/4 cup + 2 tablespoons milk (room temperature - I used 2%)
Instructions
- 1
Pre-heat oven to 350F (180C). To help keep the caramel and fruit bottom from sticking it is a good idea to line the pan with parchment paper. A good tip is to first wet the paper then scrunch it up and shake out any excess moisture before lining the cake pan.
- 2
Pour the melted butter into the bottom of a 8 or 9 inch (20-23 cm) cake pan, brush the sides with a little of the butter, the rest will remain on the bottom of the pan, sprinkle the brown sugar on top of the melted butter, then place the sliced pineapple on top and in the middle of every slice place a maraschino cherry, if desired. Set aside.
- 3
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- 4
In a large bowl beat together the eggs, egg yolk and sugar until light and fluffy about 3-4 minutes, then add the vanilla, yogurt and milk beat until smooth. Add the whisked flour mixture and beat until smooth about 1 minute. Pour the batter evenly over the pineapple and bake for approximately 30-45 minutes, test for doneness with a toothpick. Let cool or serve warm. Let the cake cool before turning upside down on a large plate, then cut and serve. Enjoy!