Brown Sugar Pineapple Upside Down Cake
There is nothing better than homemade brown sugar pineapple upside down cake. This fluffy one layer cake is perfectly sweet and moist. It's a classic that cannot be beat.Process photos are coming.
Servings: 1 9in cake
Calories:
Ingredients
Cake
- 1½ cups All Purpose Flour
- 2 tsp Baking Powder
- 1 Lemon worth of Zest
- ¼ tsp Salt
- ½ cup Butter - at room temperature 1 stick
- ¼ cup Brown Sugar
- ½ cup Sugar
- 1 Egg
- 1 tsp Almond Extract
- ½ cup Milk - at room temperature any kind
Buttery Brown Sugar Pineapple Topping
- ¼ cup Butter - Melted
- ½ cup Brown Sugar
- 20 oz Can of Pineapple Rings about 7 rings
Instructions
- Preheat your oven to 350F.
- In a bowl measure the dry ingredients (flour, baking powder, lemon zest and salt) whisk to combine and set aside.1½ cups All Purpose Flour, 2 tsp Baking Powder, 1 Lemon worth of Zest, ¼ tsp Salt
- Using a mixer, cream together your butter and sugars, mix until pale yellow and homogenous.½ cup Butter - at room temperature, ¼ cup Brown Sugar, ½ cup Sugar
- After the butter and sugar are mixed together. Add in your egg and almond extract. Mix until completely combined.1 Egg, 1 tsp Almond Extract
- Divide your flour mixture into thirds and the milk into half. You will want to alternate folding in your flour and milk into the butter and sugar mixture, ending with flour, it will be thick. See blog notes for more explanation if needed.Set aside as you prepare the topping for the pan.½ cup Milk - at room temperature
- In your cake pan, add the melted butter. Carefully tilting your pan cover the bottom and sides of the pan with the butter. Generously sprinkle half of the brown sugar to cover the bottom of the pan. Lay down the pineapple rings so that they touch side-by-side to cover the bottom of the cake pan.¼ cup Butter - Melted, ½ cup Brown Sugar, 20 oz Can of Pineapple Rings
- Sprinkle the remaining brown sugar over the pineapples.
- Dump the cake batter on top of the prepared topping. It will be thick, slowly and carefully press with a spatula to spread out the cake batter so that it evenly fills the cake pan.
- Bake at 350F for 30-35 minutes until a toothpick comes out clean. Let it cool on a rack for 10-15 minutes.
- To flip upside down, place a serving plate. Carefully and slowly pull the cake pan straight up. The cake pan may still be warm but you want to get it out before it cools down completely.
