Upside Down Pineapple Cake

50 mins
Serves 1
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Directions

  1. 1Heat the oven to 350 F.
  2. 2Evenly sprinkle 1/2 cup brown sugar and 3/4 teaspoon salt over the bottom of a 9-by-2-inch ungreased round cake pan.
  3. 3Arrange 4 tablespoons butter slices over the sugar in an even layer.
  4. 4Place the pan in the oven to melt the butter for 2 to 3 minutes.
  5. 5Blot pineapple slices and cherries with paper towels to dry.
  6. 6Carefully remove the pan from the oven and decoratively place pineapple slices over the melted butter and sugar.
  7. 7Place maraschino cherries in the center of each pineapple slice and in other empty spots between pineapple slices.
  8. 8Chill the pan in the refrigerator while making the batter.
  9. 9In a large bowl, whisk together 1/2 cup oil, 1 cup granulated sugar, and 2 teaspoons vanilla.
  10. 10Add 1 large egg and 1 egg yolk and whisk to combine.
  11. 11Add 3/4 cup buttermilk and 1/4 cup pineapple juice to the batter.
  12. 12Whisk in 3/4 teaspoon baking powder and 3/4 teaspoon salt.
  13. 13Gently fold in 1 1/2 cups all-purpose flour just until the last streak disappears; the batter will be lumpy.
  14. 14Scrape the batter into the pan so that it covers the pineapple.
  15. 15Bake for 40 to 50 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two.
  16. 16Immediately run a butter knife around the edge of the pan.
  17. 17Let the cake sit for 5 minutes.
  18. 18Carefully invert the cake onto a serving platter.
  19. 19If bits of caramel, pineapple, or cherries stick to the bottom of the pan, scrape them off and place them back onto the cake.
  20. 20Let the cake cool until the caramel sets a bit, about 20 minutes, or to room temperature.

Ingredients

  • 0.5 cup light brown sugar
  • 0.75 teaspoon kosher salt
  • 4 tablespoons unsalted butter, sliced thinly
  • 7 pineapple slices in pineapple juice
  • 15 to 20 sliced maraschino cherries
  • 0.5 cup vegetable oil
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 0.75 cup buttermilk
  • 0.25 cup pineapple juice
  • 0.75 teaspoon baking powder
  • 0.75 teaspoon kosher salt
  • 1.5 cups all-purpose flour

Equipment

9-by-2-inch ungreased round cake panpaper towelslarge bowlwhiskbutter knifeserving platter

Tips

  • Oil-based cake ensures super moistness.
  • Buttermilk adds tenderness to the cake.
  • A little pineapple juice in the batter adds extra fruity flavor.