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Classic Pineapple Upside Down Cake

Close-up of a moist slice of pineapple upside down cake topped with caramelized pineapple and bright red maraschino cherries.
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Make this classic, buttery Pineapple Upside Down Cake from scratch. This retro dessert features caramelized pineapple rings and cherries baked over a moist, tender cake base. It is a dependable, crowd-pleasing favorite for any gathering.

Ingredients

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  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 (20 ounce) can pineapple slices in juice, undrained
  • 10 maraschino cherries
  • 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

  1. Preheat your oven to 350 degrees F (175 degrees C). Do not grease your baking pan yet.
  2. In a 9-inch round cake pan, melt 1/2 cup of butter over low heat on the stovetop, or in a small saucepan.
  3. Once melted, sprinkle the brown sugar evenly over the butter.
  4. Drain the pineapple slices, reserving the juice for another use if desired. Arrange the pineapple slices on top of the brown sugar mixture in the pan. Place one maraschino cherry in the center of each pineapple ring.
  5. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  6. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy.
  7. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined; do not overmix the batter.
  9. Carefully spoon the cake batter over the pineapple and cherry layer in the pan, spreading it evenly without disturbing the fruit arrangement underneath.
  10. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Remove the cake from the oven and let it cool in the pan on a wire rack for 5 minutes.
  12. Place a serving plate upside down over the cake pan. Holding both the plate and the pan firmly together, flip them over quickly. The cake should release onto the plate with the fruit topping facing up.
  13. Let the cake cool slightly before you serve it warm.

Notes

  • For a richer flavor, you can add 1 tablespoon of dark rum to the melted butter and brown sugar mixture before arranging the pineapple.
  • If you prefer individual servings, you can use a muffin tin to make mini pineapple upside down cakes. Adjust baking time accordingly.
  • This cake tastes best when served warm, perhaps with a scoop of vanilla ice cream.

Nutrition

Find it online: https://cookingbycarla.com/pineapple-upside-down-cake-recipe/