Classic and Delicious: Pineapple Upside-down Cake

This was the first cake I ever made from scratch as a child. It is very easy, and very delicious, and I made it recently with fresh pineapple, which I thought really added something special. It’s a really fun cake to make with kids, because once it’s baked, you turn it out, and it’s done. You don’t have to mix frostings, or let it cool forever. It’s pretty much instant gratification after you take it out of the oven. They’ll think it’s magic if you tell them the frosting is baked right into the cake.

pineapple upside down cake

4 tablespoons butter, melted
1/3 cup brown sugar
1/2 fresh pineapple, chopped finely, or pulsed in a food processor
2 teaspoons freshly squeezed lemon juice
1 1/3 cup unbleached, all-purpose flour
1 2/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted, room temperature butter
1 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
zest of 2 limes
3/4 cup sour cream
1/2 cup milk

1. Preheat oven to 350 degrees. Pour melted butter into the bottom of an 8 x 8″ pan. Sprinkle 1/3 cup brown sugar over the melted butter. Mix pineapple puree with the lemon juice, and carefully spread over the brown sugar and butter. Set aside. In a small bowl, whisk together flour, baking powder, baking soda, and salt.

2. In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs, one at a time, beating well after each addition. Mix in vanilla and almond extracts. Slowly add in one third of the dry ingredients, and mix until just incorporated. Add in one half of the milk and sour cream. Continue alternating with the dry and wet ingredients, ending with the dry. Mix until just incorporated.

3. Pour batter over the pineapple, and bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 to 20 minutes. Then use a paring knife (or a plastic knife if you’re using a nonstick pan) to loosen the cake from the sides of the pan. Place a large square plate on the top of the cake pan and carefully turn it over. Lift the pan off and serve warm.

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