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This is the part people rush — and it shows. If you flip the cake too early, the caramel slides. If you wait too long, it sticks. There’s a window where everything is calm. I rest the cake just long enough for the caramel to settle, then flip it cleanly in one motion. No hesitation. No second guessing. That moment feels decisive, but not stressful. When it works, the cake comes out exactly as it should — settled, glossy, complete.
Ariana Whitmore

Pineapple Upside-Down Cake

Mood: Steady · Grounded · Calm
Print Recipe Pin Recipe
Servings: 9 squares
Ingredients Method Notes

Ingredients
  

  • For the topping
  • Pineapple slices
  • Sugar
  • Butter
  • For the cake
  • Butter
  • Sugar
  • Eggs
  • Vanilla
  • Flour
  • Baking powder
  • Salt

Method
 

  1. Prepare the pan
  2. Melt sugar slowly in a saucepan until it turns amber. Add butter and stir gently until smooth. Pour the caramel into a lined or greased pan. Arrange pineapple slices evenly on top. Take your time here.
  3. Mix the batter
  4. Cream butter and sugar until soft, not fluffy. Add eggs one at a time, then vanilla. Mix gently.
  5. Fold in flour, baking powder, and salt just until combined. A few streaks are fine. Stop early. Restraint matters.
  6. Bake
  7. Pour the batter over the pineapple layer and smooth lightly.
  8. Bake in a preheated oven at 170°C / 340°F until set and golden.
  9. Do not open the oven. Let the cake do its work.
  10. Rest and flip
  11. Remove from oven and let the cake rest briefly.
  12. When the caramel has settled but is still warm, flip the cake in one clean motion. No hesitation.

Notes

This cake keeps well.
The crumb softens, the caramel settles deeper, and reheating doesn’t harm it.
It feels like extending yesterday — not starting over.