Pineapple Upside Down Cake Recipe
- Cake Batter
- 1 and 1/2 cup all-purpose flour
- 1/3 cup whole milk
- 1/3 cup plain yoghurt
- 1/3 cup pineapple juice
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3/4 cup brown sugar
- 1/4 tsp nutmeg
- Fruit Base
- 4 large pineapple rings, or as needed
- 11 maraschino cherries, or as needed
- 3 tbsp butter
- 1/3 cup brown sugar
- 1/8 tsp salt
In a saucepan, combine the butter, brown sugar and salt. Cook until everything is melted and a caramel like sauce forms.
Pour the mixture into a greased round baking pan. Next, place the pineapple rings all over the bottom of the pan to form a layer and then place cherries in the center of the pineapple rings and in other empty spaces. Cut some rings if necessary.
Now, in a large mixing bowl, add in all the dry ingredients except the sugar and whisk to combine.
In a separate small bowl, combine the sugar and wet ingredients and whisk thoroughly until everything is well combined.
Add the wet ingredients mix to the dry ingredients and whisk to combine, making sure there are no lumps.
The fruit base should have set by now so the fruits don't shift when adding in the cake batter.
Carefully pour the cake batter over the fruit base.
Bake the cake in a preheated oven at 300 degrees fahrenheit on the center rack for about 40 minutes. Check on the cake after 30 minutes as every oven is different.
After baking, take the cake out of the oven and let it rest for 5 minutes. After, loosen the sides of the cake and turn the cake over onto a cake board or plate and leave it like that for 10 minutes.
After, take of the cake pan and the cake is ready to be served. It lasts only about 2 days in the refrigerator because of the fruits. Happy Baking and Enjoy!