Pineapple upside-down cake is so refreshing! Such a wonderful, citrusy treat!
This recipe is a little different from the usual pineapple upside-down cake recipe. This one uses less butter but substitutes half-and-half for milk to make up for the difference.
Since this is an upside-down cake, I thought of the song “I’m Gonna Sit Right Down and Write Myself a Letter” sung by Sarah Vaughan.
- 8 tablespoons butter, divided
- ¼ cup plus 2 tablespoons brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- ½ cup half-and-half cream
- ¼ cup pineapple juice drained off pineapple slices
- 6 slices canned pineapple packed in juice
- 6 whole maraschino cherries
- Preheat oven to 375 degrees. In a pie dish, place 3 tablespoons butter. Put pie dish in oven to melt butter. Remove and add brown sugar by sprinkling it over the melted butter.
- Set aside.
- In a large bowl, beat remaining 5 tablespoons butter, granulated sugar, egg and vanilla.
- In a small bowl, stir together flour, baking powder, and salt.
- To sugar, egg, and vanilla mixture, add pineapple juice and beat together on low.
- Then add half of the flour mixture and beat together.
- Add half-and-half cream and beat together.
- Add remaining flour mixture and beat together just until mixed.
- Pour batter over melted butter and brown sugar mixture.
- Bake for 25-30 minutes or until middle of cake bounces back.
- Remove from oven and put on a cooling rack to cool for 5 minutes.
- Put a plate that is larger than the rim of the pie dish over the top of the pie dish. If pie dish is still too hot to touch, use two hot pads on opposite sides of the pie dish and plate to hold them together. Then invert the cake onto the plate.
- Serve immediately.