This classic cake's moist and buttery crumb is a revelation! Using fresh pineapples will yield the best results - but in a pinch, you can also use canned fruit.
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Prep Time 10 minutes
Cooking Time 1 hour and 20 minutes
For the pineapple topping
1 cup brown sugar
1 fresh pineapple, peeled, cored,
and cut into 3/4-inch slices
1/4 teaspoon vanilla extract
3 tablespoons butter
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
6 2/3 tablespoons butter, softened
2/3 cup sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1 Preheat oven to 350ºF. Spray an 8-inch round cake pan with nonstick cooking spray. Set aside.
2 In a small saucepan, cobine brown sugar and pineapple slices. Cook over medium heat until pineapple slices turn translucent, about 15 minutes. Strain pineapples and set aside.
3 Return the juices to the saucepan and cook until darkened and thickened, about 15 minutes. Take the pan off the heat and whisk in vanilla and butter. Pour the caramel mixture into the cake pan. Distribute the pineapple slices evenly over caramel and set the pan aside.
4 Whisk flour, baking powder, and salt together in a bowl; set aside. Using a stand mixer fitted with the paddle attachment, cream butter and sugar until pale and fluff y, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in dry ingredients alternately with milk. Beat in vanilla.
5 Using a rubber spatula, transfer batter into the cake pan, spreading it evenly. Bake until golden brown, about 40 to 45 minutes. Cool for 15 minutes, then invert onto a plate and serve.
Photography by At Maculangan | Art Direction by Jonathan Roxas | Food Styling by Melanie Jimenez | Prop Styling by Rachelle Santo | Rustan's Department Store (picnic basket) and Tupperware (sandwich container)
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