Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

This classic American cake is incredibly simple and always a crowd-pleaser.
You can bake it in a 9-inch round pan, square pan, or a 9×13-inch rectangular pan.
Serve it warm or let it cool completely before slicing!

Ingredients

Topping:

• 3 tbsp (43 g) melted butter
• 1/2 cup (100 g) packed brown sugar
• 9–10 slices canned pineapple in juice
• Maraschino cherries (optional, for topping)

Cake Batter:

• 1 1/2 cups (180 g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup (76 g) melted butter
• 1/2 cup (100 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup (80 ml) milk
• 1/4 cup pineapple juice (reserved from can)
• 1/3 cup Greek yogurt

Instructions

1. Preheat your oven to 350°F (175°C). Grease your baking pan of choice.
2. Pour the melted butter for the topping into the bottom of the pan, then sprinkle brown sugar evenly over it.
3. Arrange pineapple slices on top of the sugar mixture. Place cherries in the center of each slice if desired.
4. In a bowl, whisk together flour, baking powder, baking soda, and salt.
5. In another bowl, mix melted butter, brown sugar, granulated sugar, egg, and vanilla until smooth.
6. Add milk, pineapple juice, and Greek yogurt, mixing until combined.
7. Gradually add dry ingredients to the wet mixture and stir until just combined.
8. Pour the batter over the pineapple layer and spread evenly.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool for 5 minutes, then invert onto a serving plate while still warm.
11. Slice, serve, and enjoy!