- 1/3 cup butter, softened not melted
- 1/3 cup brown sugar
- 6 pineapple rings
- 1/2 cup butter
- 2/3 cup granulated sugar
- 5/8 cup flour
- 2 eggs
- 1 tsp baking powder
So here’s a funny story…My younger brother recently celebrated a birthday. Growing up, the birthday cake of choice for my entire family was this chocolate cake with a white frosting served chilled. The frosting would be so thick and cold that it would just come apart from the cake like a slab of butter (which was what it practically was). But that was the best part! I would save it for last and savor every bit. Fast forward now to my brother’s birthday this year where he requested…pineapple upside down cake? Like my mom used to make? What? My mom and I were both confused about what he was talking about, and we both were hoping for the chocolate cake! But to make the birthday boy happy she crafted a pineapple upside down cake. Oh my goodness…it’s probably one of my new favorite treats! I don’t think I had ever tried it before because it always looked so odd to me.
So now I decided to craft my own. With browned butter, because it’s delicious. If you’re looking to be extra indulgent might I suggest a dollop of whip cream? You won’t regret it.
Preheat the oven to 350°. Spread the softened butter onto the bottom and sides of an 8 inch round cake pan. Sprinkle the brown sugar evenly over the bottom of the pan and then place the pineapple rings on top. You may have to cut your rings to fit the pan. I also like to add cherries to complete the look.
Melt the butter in a small saucepan over medium heat until small browned bits form. Keep an eye on the butter so that it doesn’t burn. Set it aside to cook while you prepare the remainder of the batter.
Whisk together the sugar and egg in a bowl. In a separate bowl, combine the flour and baking powder and blend well. Add in the egg mixture with the flour and then slowly pour in the cooled brown butter. Stir until it is just combined but do not over mix. Pour the batter into the prepared cake pan and bake for 40-45 minutes. Remove the cake from the oven and allow to cool.
Run a knife around the edge of the pan to loosen the cake and then place a plate on top of the pan. Invert the cake pan and allow the cake to drop completely onto the plate. Serve and enjoy!