Welcome to a delightful twist on a classic! Our Inverted Pineapple Delight combines the rich, caramelized flavors of a traditional upside-down cake with a light, fluffy texture. Perfect for any occasion, this cake is sure to impress and satisfy your sweet tooth.
Butter adds richness and helps create that irresistibly gooey caramel topping. Light brown sugar is essential for the caramelization that gives this cake its signature taste and color. Canned pineapple rings provide a juicy, tropical sweetness, and the maraschino cherries add a pop of color and a touch of extra sweetness.
The all-purpose flour forms the base of the cake, while granulated sugar sweetens the batter. Butter, once again, contributes to a tender crumb. Baking powder ensures the cake rises beautifully, and salt enhances all the flavors. Whole milk adds moisture, and vanilla extract infuses the cake with a warm, aromatic flavor. Finally, eggs bind everything together and provide structure.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more tropical flair, serve it with a side of fresh berries or a sprinkle of shredded coconut.
Start by preheating your oven to 350°F (175°C). While the oven warms up, place 1/4 cup of butter in a 9-inch round cake pan and let it melt. You can do this right in the oven, just keep an eye on it to ensure it doesn't burn. Once melted, evenly sprinkle 3/4 cup of packed light brown sugar over the butter. This will form your delicious caramel base.
Next, arrange the 9 slices of canned pineapple rings over the sugar, and place a maraschino cherry in the center of each pineapple ring. This creates the beautiful design that will top your cake when inverted.
In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1/3 cup of butter, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix these dry ingredients well to ensure even distribution.
Now, add 3/4 cup of whole milk, 1 teaspoon of vanilla extract, and 2 large eggs to the dry mixture. Beat the batter until smooth and well combined, making sure there are no lumps.
Pour the prepared batter over your arranged pineapples and cherries in the cake pan, spreading it out evenly to cover the fruit completely.
Bake in your preheated oven for 35 to 40 minutes. Test for doneness by inserting a toothpick into the center of the cake; it should come out clean. Once baked, let the cake cool in the pan for about 5 minutes.
Finally, carefully invert the cake onto a serving plate. To do this, place the plate over the pan and flip it swiftly but gently. Serve your Inverted Pineapple Delight warm or at room temperature for the best experience.
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