Ultimate Pineapple Upside-Down Cake Recipe

First, preheat your oven and let’s get started with the pineapple upside-down magic. Place the butter in a 9×13 glass baking pan and let it melt in the oven. Once it’s melted, sprinkle the brown sugar evenly over the butter, followed by a generous layer of the tantalizing pineapple chunks. Set the pan aside and let’s move on to the cake batter.

In a bowl, whisk together the flour, sugar, baking powder, and salt. Then, add in the oil, milk and vinegar mixture, eggs, and vanilla. Mix on low for 30 seconds to combine, then turn the mixer to high and beat for 3 minutes until the batter is smooth and fluffy. Pour the batter into the cake pan over the pineapple, and then it’s time to bake.

Make sure to set the cake pan on a jelly roll pan or line the rack with foil to catch any drips. Bake for about 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Once it’s done, let the cake cool slightly and then get ready for the big flip.

Gently loosen the sides of the cake from the pan using a butter knife, then place a platter over the cake pan and carefully flip the cake over, allowing it to rest for a few minutes. This step is essential for the caramelized brown sugar to drizzle over the top of the cake.

Finally, serve the Pineapple Upside-Down Cake warm, at room temperature, or chilled for a refreshing treat. Top it off with sweetened whipped cream and maraschino cherries for an extra dash of indulgence. Enjoy!