Description
Make the best Pineapple Upside Down Cake from scratch. This recipe delivers a moist, tender cake topped with perfectly caramelized pineapple rings and cherries. It is a simple, buttery, and nostalgic tropical cake recipe perfect for any gathering.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices in juice, undrained
- 14 maraschino cherries, stems removed
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Do not grease your 9-inch round cake pan.
- In a small saucepan over medium heat, melt the 1/2 cup of butter. Pour the melted butter into the bottom of the ungreased cake pan.
- Sprinkle the brown sugar evenly over the melted butter in the pan.
- Arrange the pineapple slices on top of the sugar mixture. Place one maraschino cherry in the center of each pineapple ring, and place any remaining cherries around the edges.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
- In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
- Carefully spoon the cake batter over the pineapple and cherry layer in the pan. Spread the batter evenly.
- Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 5 minutes.
- Place a serving plate upside down over the cake pan. Holding the plate and pan tightly together, quickly invert the cake onto the plate. Lift the pan off carefully. If any topping sticks, gently place the fruit back onto the cake.
- Let the cake cool slightly before slicing and serving.
Notes
- For an extra moist pineapple upside down cake, make sure you use the pineapple juice from the can in the batter if the batter seems too thick.
- If you want a richer caramel flavor, use dark brown sugar for the topping layer.
- This retro dessert is wonderful served warm with a scoop of vanilla ice cream.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 250
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 85