Pineapple Upside Down Cake Recipe. The BEST pineapple upside down cake recipe EVER! It has a caramel topping with pineapple rounds over a dense cake with almond flour. It is hands down the best pineapple upside down cake recipe I know!

Made with a soft, fluffy, and simple vanilla cake base that uses only the most basic ingredients and a pretty topping of caramelized pineapple and maraschino cherries, this classic recipe is slated to be a staple in your baking. My improved pineapple upside down cake recipe, written below, is much softer than my original. Using creamed butter instead of melted, cake flour instead of all-purpose flour I appreciate that the cake, in general, is smaller and not as overwhelming. You can Have Pineapple Upside Down Cake Recipe using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pineapple Upside Down Cake Recipe

Lets Go Prepare of Cake Batter.
Lets Go Prepare 1 of and 1/2 cup all-purpose flour.
What You needis 1/3 cup of whole milk.
What You needis 1/3 cup of plain yoghurt.
What You needis 1/3 cup of pineapple juice.
It's 2 of large eggs.
Lets Go Prepare 1 tsp of vanilla extract.
Lets Go Prepare 1 tsp of baking powder.
Lets Go Prepare 1/4 tsp of baking soda.
It's 1/8 tsp of salt.
What You needis 3/4 cup of brown sugar.
What You needis 1/4 tsp of nutmeg.
It's of Fruit Base.
What You needis 4 of large pineapple rings, or as needed.
Lets Go Prepare 11 of maraschino cherries, or as needed.
What You needis 3 tbsp of butter.
It's 1/3 cup of brown sugar.
It's 1/8 tsp of salt.

Same with my beloved apple upside down cake. This classic pineapple upside down cake starts with an easy homemade cake made with cake flour and butter. This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately.

Pineapple Upside Down Cake Recipe instructions

In a saucepan, combine the butter, brown sugar and salt. Cook until everything is melted and a caramel like sauce forms..
Pour the mixture into a greased round baking pan. Next, place the pineapple rings all over the bottom of the pan to form a layer and then place cherries in the center of the pineapple rings and in other empty spaces. Cut some rings if necessary..
Now, in a large mixing bowl, add in all the dry ingredients except the sugar and whisk to combine..
In a separate small bowl, combine the sugar and wet ingredients and whisk thoroughly until everything is well combined..
Add the wet ingredients mix to the dry ingredients and whisk to combine, making sure there are no lumps..
The fruit base should have set by now so the fruits don't shift when adding in the cake batter..
Carefully pour the cake batter over the fruit base..
Bake the cake in a preheated oven at 300 degrees fahrenheit on the center rack for about 40 minutes. Check on the cake after 30 minutes as every oven is different..
After baking, take the cake out of the oven and let it rest for 5 minutes. After, loosen the sides of the cake and turn the cake over onto a cake board or plate and leave it like that for 10 minutes..
After, take of the cake pan and the cake is ready to be served. It lasts only about 2 days in the refrigerator because of the fruits. Happy Baking and Enjoy!.

Most pineapple upside down cakes use canned pineapple and canned pineapple really lacks flavor compared to the fresh. Once you try it this way you'll never look back. This cake is perfect served with the fluffy whipped cream or pair it with a scoop of rich vanilla bean ice cream. Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!