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Perfect Homemade Pineapple Upside Down Cake Recipe with Easy Brown Sugar Glaze

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A moist and tender pineapple upside down cake topped with a glossy brown sugar glaze and caramelized pineapple rings. This quick and easy recipe uses simple pantry staples and delivers a crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (100g) brown sugar, packed (preferably dark brown sugar)
  • 1/4 cup (4 tablespoons or 57g) unsalted butter, melted
  • 1 tablespoon light corn syrup (optional)
  • 1 can (20 oz / 567g) pineapple slices in juice, drained (reserve juice for batter)
  • Maraschino cherries (optional)
  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) reserved pineapple juice
  • 1/2 cup (120ml) whole milk or buttermilk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour, tapping out excess.
  2. In a small bowl, mix brown sugar, melted butter, and corn syrup until smooth. Pour evenly into the bottom of the prepared pan.
  3. Arrange drained pineapple slices over the glaze in a single layer. Optionally, place a maraschino cherry in the center of each pineapple ring.
  4. In a medium bowl, whisk together sifted flour, baking powder, and salt.
  5. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  6. Alternately add the flour mixture and the reserved pineapple juice mixed with milk to the butter mixture in three additions, beginning and ending with the flour mixture. Mix gently but thoroughly after each addition.
  7. Pour the batter evenly over the pineapple layer and spread with a spatula. Tap the pan gently to release air bubbles.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. Check after 40 minutes to avoid over-baking.
  9. Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then invert onto a serving plate carefully.
  10. Serve warm or at room temperature. Optionally, add vanilla ice cream or whipped cream on the side.

Notes

Use room temperature butter and eggs for a smoother batter and lighter crumb. Sift dry ingredients to prevent dense spots. Drain pineapple well to avoid sogginess and reserve juice for batter. Tent cake with foil if glaze bubbles too much or burns. Let batter rest a few minutes before pouring to avoid settling issues. Cool cake 10 minutes before inverting to prevent sticking.

Nutrition

Keywords: pineapple upside down cake, brown sugar glaze, easy cake recipe, homemade dessert, pineapple cake, caramelized pineapple, quick cake

Find it online: https://tempotaste.com/perfect-homemade-pineapple-upside-down-cake-recipe-with-easy-brown-sugar-glaze/