Winter brings out my love of comfort food. I just want to consume classic, easy, basic foods. I have been thinking about Pineapple Upside-Down cake for a while now because of that delicate caramelized layer of brown sugar and butter and fruit. I researched a lot of options and landed on this divine recipe that I slightly adapted from King Arthur Flour. If you are feeling like rewarding your tastebuds with joy, I suggest giving this little number a go.
- 1/2 cup butter
- 1 cup light brown sugar, firmly packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 20-ounce cans pineapple rings in juice, drained
- 6 tablespoons butter
- 1 1/4 cup sugar
- 2 large eggs
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 2/3 cups flour
- 1 cup milk
- Preheat the oven to 375°F. Lightly grease a 9×13″ baking dish.
- To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan.
- Cut the Pineapple rings in half and arrange on brown sugar mixture in staggered rows or in any pattern you desire. (I had a few rings leftover that didn’t fit)
- To make the cake: Beat the butter and sugar until fairly smooth.
- Beat in the egg, then the salt, baking powder, vanilla, and coconut flavor.
- Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
- Spoon the thick batter into the prepared pan, spreading it to the edges of the pan.
- Bake the cake for 30 to 35 minutes, until a toothpick or cake tester inserted into the center comes out clean. (Mine took closer to 40 or so minutes)
- Remove the cake from the oven, wait 3 minutes, then turn the pan over onto a serving plate (You’ll need a big one for this size of dish). Wait 30 seconds, then lift the pan off. If anything sticks in the pan, just lift it out and place it back on the cake.
- Serve warm or at room temperature.