Canned pineapple shines in this moist cake laden with fresh berries.
Pineapple-Raspberry Upside-Down Cake
Yields: 1 (13×9-inch) cake
- ⅓ cup unsalted butter, melted
- 1¼ cups firmly packed light brown sugar, divided
- 12 pineapple slices
- 12 whole raspberries
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2¼ cups all-purpose flour
- 2½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ¾ cup whole milk
- 1 cup halved raspberries
- Preheat oven to 350°. Spray the sides of a 13×9-inch metal baking pan with baking spray with flour.
- In a small bowl, stir together melted butter and ¾ cup brown sugar. Spread evenly into bottom of prepared pan. Arrange pineapple slices in a single layer over butter mixture. Place a whole raspberry in the center of each pineapple slice and mash down slightly to fill hole.
- In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and remaining ½ cup brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in halved raspberries. Spoon batter over pineapple slices, smoothing top with an offset spatula. (Do not stir.)
- Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 5 minutes. Carefully invert onto a flat serving plate.