Upside-down cake

Here’s a classic Upside-Down Cake recipe — sweet, caramelized fruit on top and moist cake underneath 🍍🍰

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Pineapple Upside-Down Cake

Ingredients

For the Topping

• 1/4 cup butter (melted)
• 1/2 cup brown sugar
• 1 can (20 oz) pineapple slices, drained (or fresh slices)
• Maraschino cherries (optional)

For the Cake

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

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Instructions

1. Prepare the Topping

1. Preheat oven to 350°F (175°C).
2. Pour melted butter into a 9-inch round cake pan.
3. Sprinkle brown sugar evenly over the butter.
4. Arrange pineapple slices on top of the sugar. Place cherries in the centers if desired.

2. Make the Cake Batter

5. In a bowl, cream softened butter and sugar until light and fluffy.
6. Add eggs one at a time, beating well after each.
7. Mix in vanilla extract.
8. In a separate bowl, whisk flour, baking powder, and salt.
9. Gradually add dry ingredients and milk to the butter mixture, mixing until smooth.

3. Assemble and Bake

10. Pour cake batter over the pineapple slices, spreading evenly.
11. Bake 35–45 minutes until a toothpick inserted comes out clean.

4. Cool and Serve

12. Let cake cool 5–10 minutes, then invert onto a serving plate.
13. Serve warm or at room temperature.

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Tips

• Use room temperature butter and eggs for best texture.
• Brown sugar and butter create a rich, caramelized topping — don’t skip.
• Try other fruits like peaches, apples, or pears for variations.

I can also give a mini cupcake version of upside-down cake for single servings.