What a simple and delicious dessert! The texture of the topping is very nice and the pineapple is refreshing. I really enjoyed this cake served warm with a scoop of vanilla bean ice cream. I think even those who typically don’t love sweets would enjoy it. There is something nostalgic and old-fashioned about it that makes you happy to indulge.
Pineapple Upside-Down Cake:
- 1/2 stick butter, melted
- 2/3 cup firmly packed light brown sugar
- 3 cups chunked pineapple, fresh or canned
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 stick butter, softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup milk
Make the Topping: In a small bowl mix the melted butter with the brown sugar and press the mixture into a buttered 9 inch round cake pan. Pat the pineapple chunks dry with paper towels and arrange them evenly over the sugar/butter mixture.
Make the Cake: Preheat the oven to 350 degrees. Sift the flour, the baking powder, the salt, and the cinnamon into a bowl. In another bowl use an electric mixer to cream the butter with the sugar until it is light and fluffy. Then add the eggs, one at a time, beating well after each. Then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan over the pineapple and sugar. Spread it evenly.
Bake the cake for 45 to 55 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan on a rack for 15 minutes. Run a knife around the edge of the cake and invert it onto a plate. Serve with vanilla ice cream.