Pineapple Upside Down Cake
A classic dessert featuring caramelized pineapple rings and maraschino cherries baked into a moist vanilla cake, then inverted to reveal a beautiful golden topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 can pineapple slices, drained, juice reserved 20 oz can
- 6 maraschino cherries, halved 6–8 cherries
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk (or reserved pineapple juice)
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/2 cup butter and sprinkle brown sugar evenly over it. Arrange pineapple slices in a single layer on top, placing a cherry half in the center of each ring and additional halves in any gaps.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat 1/2 cup butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternately add the flour mixture and milk (or reserved pineapple juice) to the butter mixture, beginning and ending with flour. Mix until just combined.
- Pour batter over the pineapple layer in the pan. Smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes. Run a knife around the edge, then invert onto a serving plate. Allow to cool slightly before serving.
Notes
For best results, use a non-stick 9-inch round cake pan. Serve warm with whipped cream or vanilla ice cream.