Step-by-Step Guide to Making Pineapple Upside-Down Cake
For the Caramel Layer:
Preheat your oven. Pour melted butter into a baking pan. Sprinkle dark brown sugar evenly over the butter, then gently press it down.
Arrange pineapple slices over the brown sugar in your preferred pattern. Set aside.
For the Cake Batter:
In a bowl, cream together butter, sugar, and oil.
Add two large eggs, one at a time, beating for 2 minutes after each addition. Stir in vanilla extract.
In a small bowl, mix milk with white vinegar. Set aside for 5 minutes.
In another bowl, sift together all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently.
Pour in the milk mixture and fold everything together until it is combined.
Carefully pour the batter over the prepared pineapple layer.
Tap the pan twice on the counter to release air bubble,s and run a butter knife in a zigzag pattern to evenly distribute the batter.
Bake for 35 minutes or until a skewer inserted in the center comes out clean.
Flipping the Cake:
- Let the cake cool in the pan for 5 minutes.
- Run a butter knife around the edges of the cake. Place a serving plate over the pan and carefully flip it over.
- Allow the cake to rest for another 1 minute before lifting the pan.
