Pineapple Upside Down Cake
Ingredients
- ¼ csalted butter
melted
- ½ cbrown sugar tightly packed)
light or dark (I usually use light
- 10pineapple slices)
patted dry (a 20oz can is typically enough
- maraschino cherries
- ½ cunsalted butter
softened to room temperature
- ¾ cgranulated sugar
- 2 largeeggs
- 1 tspvanilla extract
- 1 ½ call-purpose flour
- 1 ½ tspbaking powder
- ¼ tspsalt
- ½ cwhole milk
Directions
- 1
Preheat oven to 350F (175C)
- 2
Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.
- 3
Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan, as seen in photo.
- 4
Place cherries in center of pineapple rings and as desired in empty spaces. Set aside.
- 5
To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined.
- 6
Add eggs, beating one at a time until combined.
- 7
Stir in vanilla extract.
- 8
In a separate bowl, whisk together flour, baking powder, and salt.
- 9
Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).
- 10
Pour batter evenly over prepared cake pan over the pineapple/cherry layer.
- 11
Bake on 350F (175C) for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).
- 12
Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).
- 13
Allow to cool before cutting and enjoying, but don't wait too long as this cake tastes wonderful (best!) warm from the oven!
Pineapple Upside Down Cake
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About this Recipe
Ready to bake a dessert that wows with minimal effort? This Pineapple Upside Down Cake is a show-stopping retro treat, perfect for any occasion, proving that classic never goes out of style. You'll achieve a beautifully moist and fluffy cake, crowned with glistening cherry-filled pineapple rings.
Why This Recipe Works
This recipe shines because it delivers impressive results using straightforward pantry staples. The magic happens as the rich, buttery brown sugar caramelizes with the pineapple slices during baking, creating a luscious, irresistible topping that infuses the cake with incredible flavor and moisture. It's a truly gorgeous dessert that feels special, yet is surprisingly simple to put together.
What to Expect
Prepare for a delightful sensory experience. When you flip this cake, you'll reveal a stunning, caramelized pineapple and cherry mosaic. The cake itself is wonderfully moist and tender, a perfect contrast to the sweet-tart pineapple. Each bite offers a harmonious blend of buttery richness, brown sugar depth, and the bright tang of pineapple, all complemented by the subtle sweetness of maraschino cherries. It's a comforting, nostalgic dessert that's sure to bring smiles.
Customization & Variations
This classic Pineapple Upside Down Cake is fabulous as written, but you can make a few small tweaks. For the topping, the recipe suggests using either light or dark brown sugar; light brown sugar will create a softer, milder caramel, while dark brown sugar will yield a richer, deeper flavor. You can also adjust the number of maraschino cherries to your preference for a pop of color and sweetness in each pineapple ring.
Serving & Context
This beautiful dessert is ideal for family gatherings, potlucks, or simply as a comforting treat on a weekend afternoon. Serve it warm on its own, allowing the buttery caramel to shine, or alongside a scoop of vanilla ice cream for an extra layer of indulgence.