Butter is melted in the cake pan, brown sugar is scattered over it, and seven pineapple rings go on top with a cherry in the middle of each.
The batter uses pineapple juice and milk as its liquid, and after baking the cake rests 10 minutes before it is turned out.
Built Upside Down
What goes in the pan first ends up on top.
Batter
Spread over the fruit, becoming the base once turned out.
Fruit
Seven pineapple rings, each with a cherry.
Brown sugar
Half a cup, scattered evenly.
Butter
Four tablespoons, melted in the pan.
How to Make It
Caramel base
Heat oven to 350°F. Melt 4 tablespoons unsalted butter in a 9-inch round cake pan and sprinkle packed light brown sugar evenly over it.
Fruit arranged
Arrange canned pineapple rings over the sugar and place a maraschino cherry in each ring.
Dry mix
Whisk all-purpose flour, baking powder, and fine salt.
Creamed
Beat softened unsalted butter with granulated sugar. Beat in large eggs and vanilla extract.
Batter over fruit
Add the dry ingredients alternately with pineapple juice and whole milk. Spread the batter over the fruit.
Baked and inverted
Bake 38 to 42 minutes, until a tester comes out clean. Cool 10 minutes, then invert onto a serving plate.
Why This Recipe Works
- Melting the butter in the pan starts the caramel where it will end up.
- Pineapple juice in the batter carries the fruit flavour into the crumb.
- Alternating dry ingredients and liquid keeps the batter smooth.
- A 10-minute rest lets the caramel settle before inverting.
Ingredient Notes
- Pineapple rings
- Seven canned rings, drained.
- Maraschino cherries
- Seven, one in each ring.
- Pineapple juice
- Half a cup, used in the batter.
Success Tips
- Pat the pineapple rings dry so the caramel does not turn watery.
- Spread the batter gently so the fruit stays in place.
- Invert with oven mitts, holding plate and pan together.
Serving Ideas
Serve warm or at room temperature, cut into eight wedges.
Storage and Reheating
Refrigerate
Cover and refrigerate up to 4 days.
Frequently Asked Questions
When should I turn it out?
After 10 minutes; the caramel is still hot, so handle it carefully.
How do I know it is baked?
A tester in the center comes out clean.
