Pineapple Upside Down Cake

Impress your friends and family with this classic pineapple upside down cake. This is my family's all time favourite cake with rich, buttery caramel and fruity pineapple flavours. This upside down pineapple cake does not require any frosting and makes a  delightful sweet treat for any occasion.

 FOR THE PINEAPPLE TOPPING:

 1 Can - Pineapple slices  in juice (7 slices, reserve the juice)

 1/4 cup - unsalted butter (55 grams)

 1/2 -  cup brown sugar (Can use  3/4 cup if you prefer more sweet taste.)

 7-8  - Walnuts (optional)

  8  - Cherries

 

FOR THE CAKE:

 2 cups  - All-purpose flour ( 250 grams)

  1.5 Teaspoon - Baking powder

 1/2  Teaspoon -  Baking soda

 1/4 Teaspoon - Salt ( skip salt if using salted butter)

 3/4 Cup - Ggranulated sugar (150 grams . Can use 1 cup if you prefer more sweet taste.)

 1/4 Cup - Oil (60 ml)

 1/4 Cup -  Unsalted butter (55 grams)

 2  - Eggs ( For eggless cake: 1/2 cup yogurt )

 3/4 Cup  - Pineapple juice reserved from can or milk

 1/4 Cup -  Yogurt

 1 Teaspoon - Vanilla extract

 1/2 Teaspoon -  Pineapple extract

* Cake pan size: 9 or 10  inch pan and at least 2 inch in height.

*For regular oven: Bake at 350ºF (175ºC) for 35-40 min.

*For air fryer oven: Bake at 325ºF 162ºC) for 25-30 minutes.

Step by step video instructions can be found here:

Method:  

* Drain the pineapple juice from the  can of pineapple slices and set aside. Grease a 9 or 10 inch pan that is at least 2 inches high. Arrange the pineapple slices, cherries and walnuts in the cake pan.

* Melt 4 tablespoons of the butter in a skillet, over low-medium heat. Add the brown sugar and stir to combine. Cook for 1-2 minutes, or until the butter is melted and sugar is well combined. Pour over the pineapple slices in the cake pan and set aside.

* Preheat the oven to 350º F(175ºC) or air fryer oven 325ºF (162ºC)

* Stir together the flour, baking powder, baking soda, and salt in a medium mixing bowl.

* In the bowl of an electric mixer, cream together1/4 cup butter, 1/4 cup oil  and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. For eggless cake add 1/2 cup thick yogurt. Add the flour mixture and pineapple juice alternately in 3 batches, mixing at low speed after each addition.  Finally add sour cream or thick yogurt. Scrape down the bowl to make sure everything is well combined.

* Pour the batter evenly over the pineapple slices. Tap the pan to remove air bubbles.Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes. 

*If the top of the cake starts to get brown before the cake is baked completely, you can cover it with foil to avoid over baking the top of the cake.

* Cool the cake 5 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake platter.  Gently tap the cake pan to release the cake. Serve cake warm or at room temperature .