This soft and delicious Pineapple Upside-Down Cake is simply the best! Made completely from scratch, this cake is the perfect spring dessert!
180g light brown sugar
60g granulated sugar
60g pineapple juice (from the can)
40g unsalted butter
125g unsalted butter
200g granulated sugar
3 medium eggs
250g all purpose flour
2 tsp vanilla extract
2 tsp baking powder
1 20oz pineapple slices in juice
130ml pineapple juice (from the can)
10 maraschino cherries
Preheat the oven to 350ºF.
For the caramel: in a small pot over medium low heat, stir ingredients until sugar melts. Whisking occasionally until everything is fully incorporated.
Pour into a 8-inch pan, covering the bottom and sides of the mold.
Arrange pineapple slices carefully around the pan. I like to cut them in half and arrange in a fan-like fashion. Place cherries in the center of each pineapple slice. Set aside.
For the cake: in the bowl of a stand mixer with the whisk attachment, whisk eggs on medium high speed, until foamy. They should look white and almost stiff. This helps make the cake extra spongy. Transfer to a clean bowl and set aside.
Cream butter and sugar, on medium low, using the paddle attachment. Fold in the whisked eggs.
In a separate bowl, combine the dry ingredients; flour, salt, baking powder. In a small bowl combine the remaining wet ingredients; pineapple juice and vanilla. To the butter and egg mixture, alternate adding in the dry mixture and the wet mixture starting and ending with the dry.
Carefully pour batter into mold. Place batter over a water bath, by simply adding hot water to a baking sheet placed in the rack below.
Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven and cool for 15-20 minutes before inverting onto plate.