Out of all the cakes I’ve made, this Salted Caramel Pineapple Upside Cake is my favorite. It is easy to make, it’s beautiful, and it tastes amazing.
To get started, you will want to prepare a 9″ cake pan by spraying it with cooking spray or coating it with oil. Set this aside. (I usually use a 9″ leakproof springform pan.)
Make the caramel
In a small saucepan over medium heat, melt brown sugar and 1/2 cup butter, whisking occasionally until sugar is dissolved. Bring to a boil and do not stir, cooking until caramel thickens and turns a dark golden brown, about 3 minutes. Remove from heat and whisk in 1 tsp. salt. Pour into prepared pan and let cool about 30 minutes.
Add pineapple slices evenly over caramel.
Make the Cake
In a bowl, combine flour, sugar, and baking powder. Whisk together milk, egg, and butter. Add wet ingredients to dry, whisking together until just combined. Add to prepared pan.
Bake at 350° for 30-45 minutes until toothpick in center comes out clean. Cool on wire rack for approximately 30 minutes. Run sharp knife around sides of pan to loosen cake. Invert onto a large serving plate.
Note: I recommend using light brown sugar. You can use dark brown sugar and it will still taste amazing but I think the lighter brown sugar makes a prettier cake.
I hope you enjoy! If you make it, I’d love to see it! Tag me on social media @fourrobbins
Salted Caramel Pineapple Upside Down Cake
Notes
*I like to use a leakproof spring form pan.
You can use dark brown sugar if that is all you have, but your cake will look prettier if you use light brown.
Ingredients
- Salted Caramel
- 1 cup light brown sugar
- 1/2 cup butter
- 1 tsp. rum extract or vanilla extract
- 1-1/2 tsp. salt
- Cake
- 1-1/3 cup all-purpose flour
- 2/3 cup granulated sugar
- 2 tsp. baking powder
- 2/3 cup whole milk
- 1/4 cup butter melted & cooled
- 1 large egg
- 1 tsp. vanilla extract
- 1 pineapple cored & sliced or 1 can pineapple rings
Instructions
- Coat 9″ cake pan* with cooking spray or oil.
- In a small saucepan over medium heat, melt brown sugar and 1/2 cup butter, whisking occasionally until sugar is dissolved. Bring to a boil and cook until caramel thickens and turns a dark golden brown, about 3 minutes. Remove from heat and whisk in 1 tsp. salt. Pour into prepared pan and let cool about 30 minutes.
- Add pineapple slices evenly over caramel.
- In a bowl, combine flour, sugar, and baking powder. Whisk together milk, egg, and butter. Add wet ingredients to dry, whisking together until just combined. Add to prepared pan.
- Bake at 350° for 30-45 minutes until toothpick in center comes out clean. Cool on wire rack for approximately 30 minutes. Run sharp knife around sides of pan to loosen cake. Invert onto a large serving plate.
