If you're looking to bring a little sunshine into your kitchen, this Pineapple Inverted Delight is just the ticket. With its buttery caramel topping and tropical flair, it's a classic that never goes out of style, perfect for any season.
Butter is the base for our caramel sauce, giving it a rich, creamy texture. The brown sugar caramelizes to create a sweet, sticky topping that pairs beautifully with the fruit. The pineapple slices are the stars of the show, bringing a juicy tartness that cuts through the sweetness. Maraschino cherries add a pop of color and a hint of sweetness. Our flour, sugar, baking powder, and salt form the backbone of the cake, while eggs, vanilla, and milk ensure it's moist and full of flavor.
This cake shines best when served slightly warm. Pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a truly indulgent treat. For an extra touch of elegance, drizzle some reduced pineapple juice over each slice before serving.
Start by preheating your oven to 350°F (175°C) to ensure it’s ready when you are. Grab a 9-inch round cake pan and melt 1/4 cup of butter over low heat, swirling it around to coat the bottom and sides evenly. This not only prevents sticking but also forms the base of our gooey topping.
Once your pan is buttered up, sprinkle 3/4 cup of brown sugar evenly over the melted butter. This will caramelize as it bakes, giving you that beautiful golden topping. Arrange the pineapple slices on top of the brown sugar, and place a maraschino cherry in the center of each slice. This adds a lovely burst of color and flavor.
In a medium bowl, whisk together 1 1/2 cups of flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. This dry mix will give your cake structure and lift. In a separate large bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar until they're light and fluffy, which should take about 3-4 minutes. This step is crucial for a tender cake.
Add the eggs to the creamed mixture one at a time, beating well after each addition, then stir in 1 teaspoon of vanilla extract for a nice depth of flavor. Now, it’s time to combine everything. Alternate adding the flour mixture and 1/2 cup of whole milk to the butter mixture, starting and ending with the flour. Mix until just combined to keep the cake tender.
Pour the batter over the fruit in the pan, spreading it evenly. Pop it into your preheated oven and let it bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool in the pan for just 5 minutes, then carefully invert it onto a serving plate. Watch as the caramel goodness oozes down the sides. Let it cool slightly before serving.
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