Classic Pineapple Upside Down Cake

Rating: 3.58 / 5.00 (192 Votes)

Total time: 1 hour

Servings: 1.0 (servings)

For the topping:

For the dough:


Grease a springform pan (approx. 28 cm diameter, 8 cm deep.) Drain pineapple rings well, measure out approx. 6 tbsp. of the juice.

For the upside-down topping, melt butter. Pour into prepared springform pan, sprinkle with sugar, mix and place pineapple rings (about 8) all around. Place a cocktail cherry in the center of each ring.

For the pastry, preheat the oven to 180 °C. Cream butter with sugar, salt and vanilla sugar until light and fluffy. Stir in eggs one at a time. Sift flour with baking powder and stir in alternately with the pineapple juice.

Spread the batter over the prepared pineapple topping in the pan and bake for about 35-45 minutes until golden brown (test with a stick after 30 minutes).

Let the finished cake cool in the pan for 10 minutes. Then place a large plate (or serving platter) upside down on top of the springform pan, quickly invert (i.e. turn the whole thing upside down), pull off the springform pan and let cool completely.

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